Observation: Gaskets on refrigeration are unclean downstairs kitchen. 4-602.13 Nonfood Contact Surfaces (C) Nonfood Contact 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.
notedCode Observation: Floor coating in upstairs/downstairs kitchen are beginnign to peel - Plan for repair. 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor coating in upstairs/downstairs kitchen are beginnign to peel - Plan for repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 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.
notedCode Observation: Couscous in reach in refrigerator (48F) - Dated 4/28Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Couscous in reach in refrigerator (48F) - Dated 4/28; CDI: Food discarded during inspection as a corrective action. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
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 Observation: Staffing are not wearing beard restraintsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing are not wearing beard restraints; Ensure that staff are wearing hair coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
notedCode Observation: The thermometer on the dish machine is not in good repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperatureCleaning and sanitizing
Observation: The thermometer on the dish machine is not in good repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use. Observation: Gasket on the prep refrigerator poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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 Observation: The high temperature warewash machine was unable to reach surface minimum temperature for hot water sanitizing 160F or higher during wash cyclesCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The high temperature warewash machine was unable to reach surface minimum temperature for hot water sanitizing 160F or higher during wash cycles; CDI: Equipment and utensils were removed to be manutally sanitized at the dish sink; Ensure that staff are regularly monitoring daily the final rinse temeprature to ensure that sanitizing requirements are met during the cycle of the machine. 4-703.11 Hot Water and Chemical - Methods (P) 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.-P.
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 Observation: Cooked potatoes and onions were placed into a plastic container disallowing the remaining cooling requirements - Observed at 63F (Cooling products were originally on walk in refrigerator - products were removed from deep plastic container with lid and placed back into the walk in refrigerator to finish cooling before placing into reach in upright on the cooklineFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked potatoes and onions were placed into a plastic container disallowing the remaining cooling requirements - Observed at 63F (Cooling products were originally on walk in refrigerator - products were removed from deep plastic container with lid and placed back into the walk in refrigerator to finish cooling before placing into reach in upright on the cookline; Sliced melons being placed on the prep refrigerator prior to completing cooling - Observed at 46F. Fruit removed from plastic container and prep ref placed in reach in to finish cooling. Continue to monitor and wokr on cooling methods to ensure temperature requirements are met. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Pitchers of water not covered during display - Place pitchers of water under shelf or covered. Ensure all food is kept covered during storage. 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from contamination sources not specifically noted by the code.
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 Observation: The staff observed wearing watches during production. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: The staff observed wearing watches during production. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
minorCode Observation: The thermometer on the dish machine is not in good repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperatureCleaning and sanitizing
Observation: The thermometer on the dish machine is not in good repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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 Observation: Cooked chicken (grilled and fried) observed at 122F and 126F respectively. CDI: Food products discarded. 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked chicken (grilled and fried) observed at 122F and 126F respectively. CDI: Food products discarded. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P
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.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Chemical spray bottles not labeled with product content.CDI: Spray bottles labeled during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
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.
Observation: The hot holding cabinets do not have an air thermometer to monitor air temperature. The prep refrigerators do not have air thermometers to monitor air tmeperature regularly. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
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 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); Ground beef was being stored in the prep top cooler at 45F on the top portion. Chicken salad was being stored at 43F in the reach in cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Both items were taken to new refrigeration to cool before a 4 hour period elapsed.
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 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Potentially hazardous food items were found being cooled with tightly fitted coverings on them. Potentially hazardous food shall be cooled in containers with loose/no covering to allow for cool air transfer. CDI- Covering was partially removed 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); One wet wiping cloth was being stored outside of sanitizer upon EHS entrance. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat sanitizer).
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Long knife sharpener found being slid between two cooler exteriors that were hard to reach/clean and had some residue on them. Equipment and utensils shall be stored in a clean; dry; approved part of the food preparation area where they are not exposed to potential contamination. CDI- Utensil was moved during the 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.
2-102.12 (A) Certified Food Protection Manager (C); The manager with food protection manager certification is currently out of work due to testing positive for COVID-19. The other person in charge (here today) has CFPM that expired in August. At least one person at all times of operation shall have a valid food protection manager certification from an ANSI approved program (such as servsafe). Obtain more certifications for employees to ensure the establishment is covered at all times. Deductions will be taken if this item is repeated.
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 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C); Employee personal beverage was found being stored on shelving with clean utensils. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment. CDI- Beverage was moved during the inspection.
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.
notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C); Ice machine in the coffee preparation are had some pink residue buildup on its interior plate. Food contact surfaces on equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent buildup of soil residue or other debris. CDI- Ice machine plate was cleaned during the 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.
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); Shrimp in prep top cooler; cheese in prep top cooler; and container of milk in reach-in cooler were found holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was moved to new refrigeration holding all food at 41F or below to be cooled down before a 4 hour period elapsed.
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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Quat sanitizer bucket holding wet wiping cloths was found at an untraceable concentration. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat sanitizer).
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Long utensil was found being slid between two cooler exteriors that were hard to reach/clean and had some residue on them. Equipment and utensils shall be stored in a clean; dry; approved part of the food preparation area where they are not exposed to potential contamination. CDI- Utensil was moved during the 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.