3-302.11(A)(1); Priority; Bags of repackaged; raw salmon were observed above bags of fries and other commercially packaged; frozen foods in the reach-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. Once unpacked; raw animal foods in freezer must be stored to prevent cross contamination with other foods. CDI- storage education provided and foods rearranged. No points taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized pans were stacked wet on the clean equipment shelf. Dishes shall be arranged in a self-draining position that allows air drying. Allow dishes/equipment to dry completely prior to stacking. CDI- pans were separated. Full point taken for repeat violations.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C); Core; Single-service trays were observed on a shelf with the food-contact surface exposed. Single-Service and Single-Use items shall be kept in the original protective package or stored using other means that protect the item from contamination until used. CDI- trays inverted.
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; White-coated metal shelving in the glass door cooler is peeling and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving. Full point not 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.
6-501.11; Core; Wall damage observed on corner near mop sink and warewashing area. FRP coating is peeling from the wall. Physical facilities shall be kept in good repair. Repair wall damage. Full point not 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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No CFPM was present upon arrival. 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. Have a CFPM on site during all hours of 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 (A); Priority Foundation; A large floor fan was stored directly in front of the warewashing area handwashing sink. Sink was completely obstructed as a result. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- manager removed the fan.
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.
3-302.11 (A)(4); Core; Several foods were observed without covers in multiple refigeration units; including the walk-in. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- covers/wrapping added. Full points may be taken for repeat violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Three metal containers stored as clean were observed with food residue. The can opener blade was heavily soiled on the counter mount. Food-contact surfaces shall be clean to sight and touch. CDI - items removed to be thoroughly cleaned. Full points taken for repeat violations.
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; Multiple TCS foods holding above 41F in left side fliptop unit. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41F or below in refrigeration. CDI - all foods voluntarily discarded and manager called technician to evaluate unit. Do not store TCS foods in this unit until it is 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.
3-501.17; Priority Foundation; Cooked eggplant; chicken; goat and paneer were observed without prep dates. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- dates added. 3-501.18; Priority; Ready-to-eat; TCS foods without dates shall be discarded. 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Two spray bottles of sanitizer were observed without a label. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added.
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.
4-204.112 (B); Core; Left side fliptop unit is missing an ambient air thermometer. Provide and position correctly an air thermometer in cold/hot holding equipment. 4-302.12; Priority Foundation; PIC could not locate a working thermometer until after inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. CDI- thermometer found and checked for accuracy using an ice bath. 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.
3-304.12 (A)(F); Core; A plastic container was used as a scoop and stored inside a bin of yogurt sauce. Only use scoops with handles. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- container removed and discarded. Cooking utensils were stored in room temperature water. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water drained.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized pans and plastic tubs were stacked wet on the clean equipment shelf. Dishes shall be arranged in a self-draining position that allows air drying. Allow dishes/equipment to dry completely prior to stacking. CDI- pans were separated. Full point taken for repeat violations.
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; White coated shelving in glass door cooler is showing signs of rust. Equipment shall be kept in good repair. Replace shelving. 4-502.11(A); Core; A metal basket strainer was observed damaged near the edges. Maintain utensils in good repair. CDI- strainer voluntarily discarded. No points taken. Previous items noted under 4-501.11 have been repaired.
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 warewashing machine has old food residue accumulation along the top and inside the doors. Bottom of wall-mounted drainboard has brown residue accumulation. Warewashing equipment shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full point taken for 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 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; Glass door cooler tracks are soiled. Tops and sides of cookline equipment have greasy residue and dust accumulation. Shelving near the cookline has tin foil wrapped on it and is sticky to the touch with visible residue accumulation. A rolling cart holding a trash can is soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean all affected equipment and remove tin foil from shelving. Full point taken for repeat violations.
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; Flooring behind and underneath cook line equipment is soiled with debris/residue. Floor near mop sink is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. 6-501.11; Core; Wall damage observed on corner near mop sink and warewashing area. Physical facilities shall be kept in good repair. Repair wall damage.
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
6-501.14; Core; Air vent near ice machine is missing a cover and a filter. Dust accumulation noted around vent entrance. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials. No point taken.
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.
5-205.11 (B); Priority Foundation; Observed an employee retrieving water from the handwashing sink for food preparation. A handwashing sink may not be used for purposes other than handwashing. CDI- employee was stopped and educated on proper handwashing sink usage.
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.
3-302.11 (A)(4); Core; Numerous foods were observed without covers in multiple refigeration units; including the walk-in. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- covers added. 3-304.11 (A); Priority; Observed a block of cheese unwrapped and sitting on a shelf in the walk-in cooler. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. CDI- block was voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Two metal containers stored as clean were observed with minor food residue. Food-contact surfaces shall be clean to sight and touch. CDI - items moved to be thoroughly cleaned. All other equipment observed clean and cleaning of food-contact surfaces has improved. Full points not taken. 4-602.11 (E)(4); Core; Some pink and black residue observed on interior panel of ice macine. Clean equipment and utensils used with non-TCS foods such as ice makers at a frequency specified by the manufacturer or as necessary to preclude accumulation of soil or microbial residue. Ice machine cleaned during inspection.
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.
3-304.12 (B) (C); Core; A plastic container was used as a scoop and stored in the flour inside flour bin. Only use scoops with handles. Dispensing utensils shall be stored in non-TCS food with their handle above the top of the food within containers of dry ingredients such as sugar; flour; salt etc..Two metal spatulas were stored behind th prep counter between counter and adjoining wall. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. CDI- plastic container removed. Spatulas removed for cleaning. Full point taken for repeat violations.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized pans were stacked wet on the clean equipment shelf. Dishes shall be arranged in a self-draining position that allows air drying. Allow dishes/equipment to dry completely prior to stacking. CDI- pans were separated. Full point taken for repeat violations. 4-901.11 (B); Observed an employee using a cloth to dry clean metal pans. After cleaning and sanitizing; equipment and utensils may not be cloth dried. CDI- employee was stopped and educated on proper drying.
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; Two metal storage carts observed rusting and chipping. Equipment shall be kept in good repair so that it is easily cleanable. Replace rusting equipment. No point taken today. 4-402.11; Core; Three compartment sink is starting to detach from the wall leaving a space. A few loose screws observed. Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Repair this sink/attach to wall with an approved smooth caulking.
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 warewashing machine was observed with old food residue accumulation along the top and inside the doors. Warewashing equipment shall be cleaned at least every 24 hours if used. Increase cleaning frequency. CDI- machine was cleaned during inspection. Full point taken for repeat violation. 4-302.13 (B); Priority Foundation; Facility is using an EcoLab hot water sanitizing warewashing machine. Provide an approved Max/Min thermometer or thermolabels for testing sanitizing temperatures in hot water warewashing machines. CDI- provided a sheet of thermolabels for use and PIC ordered some during inspection. Utensil surface must reach 160F. EHS tested machine during inspection with a plate thermometer and measured 162F.
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) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Glass door cooler tracks are soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean this piece of equipment. All other equipment observed clean. Full point may be taken for repeat violations.
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; Flooring behind and underneath cook line equipment is soiled with debris/residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Personal employee water bottle was stored in the ice bin. Personal creatine powder was stored on a shelf above the makeline. Designated areas shall be provided for the storage of employee food/drink so that facility food; single-service articles; linen and clean equipment are protected from contamination. CDI- items 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.
3-101.11; Priority; Observed tomato sauce in the walk-in cooler with white microbial growth. Food shall be safe for consumption; unadulterated and honestly presented. CDI- tomato sauce was voluntarily discarded.
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.
3-302.11; Priority; Two raw whole shell eggs were stored above RTE (ready-to-eat) lentils in the walk-in cooler. Raw food shall be stored below RTE food to prevent cross contamination. Store food according to final cook temperature. Employee was unsure how eggs got there. CDI- Foods rearranged. All other raw food was stored appropriatly. Full points may be taken for repeat violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Numerous metal containers stored as clean were observed soiled with food; debris; and old sticker residue. Food-contact surfaces shall be clean to sight and touch. CDI - items moved to be thoroughly cleaned. Encouraged employees to soak pans in hot soapy water for several minutes to help remove old sticker and food residue. Full points taken for 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.
3-501.17; Priority Foundation; Cooked rice; chicken and spinach were observed without dates from this weekend. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- dates added. 3-501.18; Priority; Ready-to-eat; TCS foods without dates shall be discarded. 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.
3-302.12; Core; A bin of sugar was observed without a label. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta/beans/rice. No point taken.
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; Multiple plastic containers used as scoops and stored touching the food in both dry ingredients and TCS food like yogurt. Only use scoops with handles. Dispensing utensils shall be stored in the food with their handle above the top of the food and the container when used on TCS food to prevent contamination. In dry ingredients; the handle may be stored above the food inside containers of sugar; flour; salt etc.. CDI- plastic containers removed. Full point taken for repeat violations.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized pans were stacked wet on the clean equipment shelf. Dishes shall be arranged in a self-draining position that allows air drying. Allow dishes/equipment to dry completely prior to stacking. CDI- some pans sent back for additional cleaning and others were separated. Full point may be taken for repeat violations.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The warewashing machine was observed with old food residue accumulation along the top and inside the doors. Warewashing equipment 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.
notedCode 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; Glass door cooler tracks are soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Please clean this piece of equipment. All other equipment observed clean. Full point not 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Personal employee items (cell phone; earpods) stored on a clean plate in the dish area. Suitable facilities shall be provided for storage of employee clothing and other possessions so that facility food; single-service articles; and clean equipment are protected from contamination. CDI- items removed and plate was sent for washing. 6-303.11; Core; Two light bulbs are burnt out over the cookline. Replace bulbs to ensure adequate lighting is provided in work areas.
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.
3-202.15; Priority Foundation; Multiple cans of Chef's Quality ketchup badly dented. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. CDI- Cans removed by PIC for return to supplier.
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.
3-302.11; Priority; Raw chicken stored above RTE (ready-to-eat) samosas and fried cauliflower in the walk-in cooler. Raw food shall be stored below RTE food to prevent cross contamination. Store food according to final cook temperature. CDI - Foods re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Various bowls; plates; and plastic containers stored as clean soiled with food; debris; and old sticker residue in multiple areas. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; A container of unsalted butter resting on a prep surface. Facility is using TPHC; but no timestamp present. CDI - Time placed at room temp. identified and to be discarded by end of lunch. If TPHC is used; ensure food(s) are labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Multiple scoops stored improperly with the handles touching the food. Only use scoops with handles. Dispensing utensils shall be stored in the food with their handle above the top of the food and the container to prevent contamination.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized dishes stored on racks soiled with food and debris. These shall be stored in a clean location. Additionally; dishes stacked wet. Dishes shall be arranged in a self-draining position that allows air drying. Allow dishes to dry completely prior to stacking.
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.
4-202.11; Priority Foundation; Various plastic containers are chipped; stained; and cracked. Multi-use food-contact surfaces shall be smooth; free of cracks; chips; inclusions; pits; and similar imperfections. CDI - PIC obtained new containers for replacement.
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
4-302.13(B); Priority Foundation; The high-temperature dish machine's waterproof thermometer is inoperable. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - PIC obtained a working waterproof thermometer. 4-302.14; Priority Foundation; No test strips available for Quat sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Quat test strips obtained.
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; Dry storage and spice racks soiled with spice residues and oils. Prep cooler interiors (on the cook line) soiled with food splash and debris. Walk-in cooler gaskets soiled with accumulation and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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; Walls throughout the kitchen soiled with food and debris. Flooring behind and underneath cook line equipment soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them 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.
4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.; 4-601.11 (A); Priority Foundation; Various dishes stored as clean soiled with food; debris; and old sticker residue in multiple areas. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
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; Multiple TCS foods holding above 41 F in various locations. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Walk-in cooler 1 (near the bar area) cooled to 41 F or below during inspection. Lids/ice added to foods in prep units for cooling.
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.
3-304.12; Core; Multiple scoops stored improperly with the handles touching the food. Only use scoops with handles. Dispensing utensils shall be stored in the food with their handle above the top of the food and the container to prevent contamination.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized dishes stored on racks soiled with food and debris. These shall be stored in a clean location. Additionally; dishes stacked wet. Dishes shall be arranged in a self-draining position that allows air drying. Allow dishes to dry completely prior to stacking.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No test strips available for quat sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Quat test strips to be ordered by PIC. PIC will email EHS with a photocopy of test strips once obtained.
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; Walls throughout the kitchen soiled with food and debris. Flooring behind and underneath cook line equipment soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them 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.
5-205.11; Priority Foundation; A knife stored in a handwashing sink. Employees use the handwashing sink to rinse the knife when soiled according to PIC. Handwashing sinks are for handwashing only. They may not be used for any other purpose. CDI - Knife removed. Utensils shall be washed; rinsed and sanitized ONLY in the ware-wash area.
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.
3-302.11; Priority; Raw chicken stored above RTE (ready-to-eat) samosas and dough in the walk-in cooler. Store raw meats below RTE foods to prevent cross contamination. CDI - Chicken moved below samosas and dough.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.; 4-601.11 (A); Priority Foundation; Various dishes stored as clean soiled in multiple areas. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
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; Cut tomato; paneer; and boiled potatoes holding above 41 F in the walk-in cooler. Salad in a prep unit also holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Bags of ice placed on salad.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Container of unsalted butter resting on a prep surface. Facility using TPHC according to PIC; but no timestamp present and no procedure available for review. CDI - Time placed at room temp. identified (11 am) and to be discarded by end of lunch. EHS emailed time holding procedures for holding butter on time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-303.11; Core; Employees handling food observed wearing bracelets. Except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14; Core; A sanitizer bucket stored above clean pans. Additionally; wet wiping cloths stored on a countertop. Wet wiping cloths shall be stored inside of the sanitizer bucket; unless actively in-use. Sanitizer buckets shall be stored in areas where the contamination of clean equipment and utensils is prevented. Bucket re-located to an appropriate location; and wet cloths removed from countertop.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized dishes stored on racks soiled with food and debris. Additionally; cleaned and sanitized dishes stored on a soiled yellow cloth in the expo area. Cleaned equipment and utensils shall be stored in a clean location. No wet stacking observed 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.
4-602.13; Core; Both reach-in freezer gaskets and interior soiled with food and debris. Dry storage and spice racks soiled with spice residues and oils. Prep cooler interiors (on the cook line) soiled with food splash and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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; Flooring behind and underneath cook line equipment soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Personal employee items (cell phones; notebooks; etc.) stored in food prep areas and mixed in with various single-service articles (in the expo area). Suitable facilities shall be provided for storage of employee clothing and other possessions. ; 6-403.11; Core; Employee food stored above facility food (in dry storage); in food prep areas; and mixed in with various single-service articles (in the expo area). Areas for employees to drink and eat shall be designated and located so that facility food; single-service articles; and clean equipment 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.