2-102.12 (A) Certified Food Protection Manager (C) No CFPM on site during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program such as ServSafe. Obtain required credential. ***REPEAT VIOALTATION***
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The chemical sanitizing solution in the dish washing machine did not register any sanitizing solution when measured. Maintain sanitizer at correct concentrations when being used to sanitize. The PIC primed the sanitizer until the solution dispensed. The chemical sanitizing solution was retested and registered at the required concentration. ***CORRECTED DURING INSPECTION (CDI)***
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 4-204.117 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf) There was air in the automatic sanitizer dispensing line. A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY; shall be equipped to: (A) Automatically dispense detergents and SANITIZERS and (B) Incorporate a visual means to verify that detergents and SANITIZERS are delivered. The PIC primed cleared that automatic sanitizer dispensing lines.***CDI***
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) Certified Food Protection Manager (C) No CFPM on site during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program such as ServSafe. Obtain required credential. ***REPEAT VIOALTATION***
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) Cleaning brushed and salad spinner lid were stored in the hand washing sinks. A handwashing sink may not be used for purposes other than handwashing The cleaning brushes were removed and stored with other cleaning equipment. The salad spinner lid was placed in the dish pit. ***CDI***
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 3-501.16 (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; Hot and Cold Holding (P) The marinara sauce is holding at 44F. The ambient air temperature of the walk in cooler is 51F. Maintain TCS foods in cold holding at 41F or less. Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. The marinara was moved to the walk in freezer. The raw shell eggs were moved to a unit with an ambient air temperature below 41F. ***CORRECTED DURING INSPECTION (CDI)***
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C Dust accumulation observed on walk-in cooler vent and fans throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. ***REPEAT VIOLATION***
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 CFPM on site during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program such as ServSafe. Obtain required credential.
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.
4-903.11 (A); (B); and (D); Core; A few metal containers on the clean equipment shelf were stacked wet. After cleaning and sanitizing; equipment shall be placed in a self draining position that allows air drying. CDI- pans separated for drying. No point taken today.
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; The inside panel of the reach-in cooler door in the pizza prep area is missing. The insulating material is exposed as a result. PIC has since covered it with aluminum tape. Gasket on this cooler is coming apart. Coated metal shelving in the walk-in cooler is peeling and rusting. Equipment shall be kept in good repair so that it is easily cleanable and performs its intended function. Repair/replace affected equipment.
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; Dust accumulation observed on walk-in cooler vent. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase 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.
6-301.11; Priority Foundation; No hand soap was availalbe at the prep area handwashing sink. The handwashing sink by the warewashing area had soap stored below the sink in a hard to reach area. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap replaced and made accessible.
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.
4-501.114; Priority; The warewashing machine; in-use during inspection; was measured to have 0ppm chlorine sanitizer. The chlorine bucket was observed empty upon further inspection. At least 25ppm chlorine residual is needed to properly sanitize equipment. CDI- bleach water made in three compartment sink until new chlorine concentration for machine can be obtained. ; 4-601.11 (A); Priority Foundation; The meat slicer used earlier this morning was observed with meat residue around the blade. A metal pan stored as clean had food residue on the inside. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- slicer cleaned and sanitized during inspection. Metal pan removed for additional cleaning.
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)(1) ; Priority; Meatballs and sauce were observed holding just under 135F in the hot holding unit. The heat setting was not turned up all the way. TCS foods shall be kept hot at 135F or above. CDI- meatballs and sauce were reheated on the stove to 165F and placed back in the unit. Unit setting was turned up. No points taken 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.
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; Some TCS food items in the pizza prep unit (see temp chart) were observed above 41F. TCS foods shall be held cold at 41F or below. PIC indicated these foods may have been exposed to oven heat during busy lunch service which caused the tops to get warmer. CDI- these items were placed in the walk-in unit to flash cool. Pizza sauce in this unit was also holding around 50F and was placed in the freezer to flash cool.
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; Containers of cooked pasta date marked 5/30 and 6/1 were observed in the reach-in unit. Chicken wings prepared 48 hours prior to inspection were observed without a date. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation counts as day 1. Ensure all TCS foods are properly date marked to keep track of time. TCS foods found in unmarked containers shall be discarded. In this case; wings were dated with known prep date. Pasta was voluntarily discarded.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few flies were observed in the kitchen. The back door was open upon arrival. Keep doors closed to avoid entry. The premises shall be kept free of insects; rodents and other pests. Door was closed. No point taken today.
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.
3-304.12; Core; Plastic pitcher with handle was observed laying inside the pizza sauce bin. During pauses in food dispensing; keep utensil handles out of the food and above the top of the container when used on TCS foods. CDI- pitcher removed and replaced with a ladle whose handle can be kept out of the bin. No point taken
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; The inside panel of the reach-in cooler door in the pizza prep area is missing. The insulating material is exposed as a result. Coated metal shelving in the walk-in cooler is beginning to rust and peel. Equipment shall be kept in good repair so that it is easily cleanable and performs its intended function. Repair/replace affected equipment. PIC states this is a high cost item and is having difficulty finding a door replacement. Half point 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No bleach paper was availalbe to test bleach concentration in warewashing machine or sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Text a photo of paper once it arrives. PIC intends to obtain paper later today.
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
6-501.110; Core; Employee phone was observed on a cutting board at the makeline upon arrival. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions where contamination of food; equipment; single-service articles and linens cannot result. Do not put personal items on cutting boards. CDI-phone removed.
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.
4-501.11; Core; The inside panel of the reach-in cooler door in the pizza prep area is missing. The insulating material is exposed as a result. Coated metal shelving in the walk-in cooler is beginning to rust and peel. Equipment shall be kept in good repair so that it is easily cleanable and performs its intended function. Repair/replace affected equipment. PIC states this is a high cost item and is having difficulty finding a door replacement. Half point 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The top of the dishwashing machine has dust and residue. More detailed cleaning of door seams is needed where trapped food debris builds up. Cleaning has improved since previous inspection. Increase cleaning frequency. Half point 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.
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; The vent in the walk-in cooler is dusty. The interior and exterior surfaces of reach-in units have some food residue/debris especially around the doors; hinges and along the bottom. The fan cover on the inside of the reach-in unit in the prep area is soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Cleaning in kitchen has greatly improved. Half point taken today.
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; Vent in the walk-in cooler is dusty. The outside surfaces of reach-in units are soiled with food residue/debris especially around the doors and hinges. The fan cover on the inside of the reach-in unit in the prep area is soiled. A floor fan in the kitchen has dust and flour accumulation on the cage. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase 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; Recycling bin is missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace drain plug. PIC is working on this with Wall recycling. Points may be deducted in the future if this item is not fixed.
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.
3-302.11; Priority; Observed raw ground beef stored above peppers and mushrooms in the walk-in cooler. Raw animal foods shall be stored to prevent contamination of ready-to-eat foods. CDI- beef moved to a lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11; Priority Foundation; Observed an employee place the top of a salad spinner in the handwashing sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- employee educated on exclusive use of handwashing sinks. Salad spinner top was sanitized before use. No point taken today.
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.
4-601.11 (A); Priority Foundation; The can opener blade and several metal pans stored as clean had food residue on them. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all soiled equipment removed for cleaning.
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.
3-501.18; Priority; Bags of sliced turkey date marked 10/10 and cooked pasta date marked 10/1 were observed in two different refrigeration units. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- food discarded. Full points assessed for repeat violation. ; 3-501.17; Priority Foundation; An open package of hot dogs and thawed wings stored in the prep line reach-in unit were observed without dates. These foods were held more than 24 hours. Ready-to-eat TCS (temperature controlled for safety) foods shall bear a date if held longer than 24 hours. The day of preparation; opening or thawing shall count as day 1. CDI- dates known and affixed.
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.
3-304.12; Core; Observed a plastic pitcher with the handle laying inside a container of tomato sauce in the walk-in cooler. A plastic ramekin was used as a scoop and stored inside a bin of sugar. During pauses in food dispensing; keep handles of dispensing utensils above the top of the food AND the container when used on TCS foods. Keep handles above the top of dry ingredients like salt; sugar and cinnamon. Use appropriate utensils with handles for this purpose. CDI- ramekin and pitcher removed. Full point may be taken for repeat violations in the future.
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 4-903.11(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; Several stacks of single-use trays were observed stored outside of their package with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Some unassembled pizza boxes wrapped in plastic were stored on the floor in the supply closet. Single-use items shall be stored at least 6" off the floor unless on a dolly or skid. CDI- articles inverted and boxes moved to a shelf. No point taken today.
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; The inside panel of the door on the reach-in unit in the pizza prep area is missing. The insulating material behind it is exposed as a result. Equipment shall be kept in good repair so that it is easily cleanable and performs its intended function. Repair this unit.
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; The top of the dishwashing machine is soiled with old food debris and residue. This machine shall be cleaned at least every 24 hours if used. Increase 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.