4-601.11(A); Priority Foundation; Observed multiple pans that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- CDI; items moved to be cleaned. 4-602.11; Core; Observed pink residue buildup inside ice machine.- In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers they shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.- Please clean ice machine .
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; Observed multiple items (see chart above) that were below 135 degrees F.- TCS foods stored for hot holding shall maintain a temperature of 135 F or higher.- CDI; items reheated
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.
6-501.11; Core - (REPEAT) In walk-in freezer; ice was leaking from evaporator/lines.- Physical facilities shall be in good repair.- Please repair leaks
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Ice was accumulated on a food boxes below walk-in freezer evaporator...Food shall not be stored under leaking equipment or condensation lines...Remove ice from food boxes. Until leaks are repaired; place sheet pans/containers under leaking/dripping ice.
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.
4-903.11 (A); Core - Observed wet storage shelves (shelving used inside kitchen areas) air drying outside near trash dumpster area...Store cleaned equipment and utensils where they are not exposed to splash; dust; or other contamination...CDI by bringing shelving inside kitchen.
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 - (REPEAT) One large push cart had cracks in top shelf...Food service equipment shall be kept in good repair...Replace damaged cart or seal cracks with food-grade caulk so surfaces are smooth and easy to clean. 4-502.11 (A) and (C); Core - (REPEAT) A few laminate sheet trays were chipped/damaged...Food service utensils shall be kept in good repair...Remove damaged laminate trays from food preparation and service. They can be used for maintenance or chemical storage and designate them as such so they cannot be used for food service.
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 - (REPEAT) In walk-in freezer; ice was leaking from evaporator/lines onto food boxes below. In kitchen mop sink/can wash; the drain cover was covering or secured down over drain opening in sink basin...Physical facilities shall be kept in good repair...Repair leaking evaporator and/or condensation lines; and secure down drain cover over mop sink drain. 6-501.12; Core - Observed soiled floor areas around serving line wheels; power blocks; etc...Physical facilities shall be kept clean...Increase cleaning frequency of floor surfaces.
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.
3-101.11; Priority - Two pans of greens beans had significant mold grown in walk-in cooler...Food shall be unadulterated...CDI by voluntarily discarding beans.
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.
4-501.11; Core - Metal drawer on one food prep table was damaged. The gasket on bottom of one hot holding unit door was loose...Food service equipment shall be kept in good repair...Repair or replace damaged drawer; and resecure loose door gasket. 4-501.12; Core - A few cutting boards had many scratches and knife cuts that had stains...Cutting boards with scores and scratches shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting boards. 4-502.11 (A) and (C); Core - One container lid and one ice scoop were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 - Floor fan metal grate/cover was dusty; and some undersides of side metal extensions on serving lines were soiled with gum and other debris...Equipment nonfood contact surfaces shall be maintained clean...Increase metal extension 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.
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 salad greens with egg at serving line were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or placing more ice around/on top of foods. NOTE: If cold foods have been prepared earlier in the day; do not place cold TCS* foods on serving line until they are 41F or less throughout entire product.
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
3-305.12; Core - Ice was accumulated on food boxes below walk-in freezer evaporator...Food shall not be stored under leaking equipment or condensation lines...Remove ice from food boxes. Until leaks are repaired; place sheet pans/containers under leaking/dripping ice.
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.
4-903.11(A); (B) and (D); Core - A few clean food containers were stored with food contact sides up and unprotected...Cleaned equipment and utensils shall be stored covered or inverted...CDI by inverting clean containers.
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 - Metal drawer on one food prep table was damaged...Food service equipment shall be kept in good repair...Repair or replace damaged drawer.
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.
5-501.111; Core - Lid on one outdoor dumpster was cracked...Trash/recycling receptacles shall be kept in good repair...Replace damaged dumpster lid with one that is intact and in good repair.; 5-501.113; Core - A few trash/recycling dumpsters had open lids...Outdoor trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
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.
6-501.16; Core - In kitchen mop sink/can wash basin; one wet mop head was sitting in bottom of sink basin...After use; wet mops shall be positioned so they air dry without soiling walls; equipment or supplies...Hang up wet mops with handles up and mop heads down; draining into mop sink.; 6-501.11; Core - In walk-in freezer; ice was leaking from evaporator onto shelving and food boxes below. In kitchen mop sink/can wash; the drain cover was missing/not secured down in sink basin...Physical facilities shall be kept in good repair...Repair leaking evaporator and/or condensation lines; and secure down drain cover over mop sink drain.
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.
6-301.12; Priority Foundation - No paper towels were available at one kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
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.
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 - Chicken; salad greens; and yogurt parfaits were above 41F on serving line (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or placing more ice around foods.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core - Cooling chicken pieces were in tightly covered container in walk-in freezer...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); rapid cooling equipment (freezer); ice-water baths with frequent stirring; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by uncovering chicken container for faster 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.
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 - Some undersides of side metal extensions on serving lines were soiled with gum and other debris...Equipment nonfood contact surfaces shall be maintained clean...Increase metal extension 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.
5-203.14; Priority - Spray rinse arms at three kitchen sinks extend below sink flood rims when they are freely hanging. One was freely hanging down inside sink; but the others were hooked up so they could not freely hang...A plumbing system shall be installed to prevent backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use; including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law...CDI by information PIC of requirement. Adjust or shorten spray rinse arms so they do not hang below flood rim when freely hanging.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
3-501.16(A)(1) ; Priority; Cheese sauce in the hot box was holding between 94-102F. Except during preparation; cooking; or cooling or when using Time as a Public Health Control; TCS foods shall be maintained at 135F or above. CDI- cheese sauce was reheated in the oven.
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; Containers of salsa opened this morning around 8am was holding at 55F in the reach-in coolers. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less. CDI- containers of salsa were placed into the freezer to rapidly 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.
5-501.115; Core; Some trash observed along the outside of the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and 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.