2-102.12; Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams in both English and Spanish to obtain certification as a food protection manager; go to raisethegrade.com or ServSafe.com
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.
3-302.11; Priority; Observed raw chicken being stored above raw beef in back walk in cooler. Observed raw beef being stored above RTE foods in both prep unit and front walk in cooler.- Raw animal foods shall be stored by order of final cooking temperature.- CDI; items were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to walk in for cooling or voluntarily discarded. Please do not overstack items in your prep units.
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.
3-304.14(B); Core; Observed multiple cloths being stored on counters.- Cloths used for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration.- Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
4-501.11; Core - Some refrigerator door gaskets were torn or peeling...Food service equipment shall be kept in good repair; and equipment components such as doors; seals; hinges; etc. shall be kept intact and tight...Replace damaged equipment and door gaskets with similar approved 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.
4-602.13; Core; Cleaning is needed on the sides of equipment; wheels of equipment; and the gaskets of coolers.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
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 - Several kitchen walls and wall edges had damaged corner stripping; bulging surfaces and holes. Some ceiling tiles were peeling/damaged. Wall surfaces behind bathroom handsinks were somewhat damaged...Physical facilities shall be kept in good repair.- Some wall repairs are being made; kitchen ceiling tiles have not been yet.
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.
3-302.11; Priority; In the prep unit raw steaks that were individually wrapped were placed above salsas-. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. Raw foods must be stored below ready-to-eat foods. CDI... The food items were placed in the correct final cook temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Utensils that were deemed clean still had food debris on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items moved to be washed.
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; In both walk-in coolers; multiple food items were stored directly on floor...Food shall be stored at least 6 inches above floor...CDI by elevating foods above floor.
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.
3-304.14(B); Core; Observed multiple cloths being stored on counters.- Cloths used for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration.- Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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 - Multiple clean dishes were stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please do not stack dishes until completely air dried
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 - Some refrigerator door gaskets were torn or peeling...Food service equipment shall be kept in good repair; and equipment components such as doors; seals; hinges; etc. shall be kept intact and tight...Replace damaged equipment and door gaskets with similar approved 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Facility uses a hot water sanitizing dishwasher and no temperature indicator was provided to measure utensil temperature...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature.- CDI; ordered 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.
6-501.11; Core - Several kitchen walls and wall edges had damaged corner stripping; bulging surfaces and holes. Some ceiling tiles were peeling/damaged. Wall surfaces behind bathroom handsinks were somewhat damaged...Physical facilities shall be kept in good repair...Repair/replace damaged wall and ceiling 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.
4-501.11; Core - Some refrigerator door gaskets were torn or peeling...Food service equipment shall be kept in good repair; and equipment components such as doors; seals; hinges; etc. shall be kept intact and tight...Replace damaged equipment and door gaskets with similar approved 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Facility uses a hot water sanitizing dishwasher and no temperature indicator was provided to measure utensil temperature...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature.- CDI; ordered 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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to walk in for cooling or voluntarily discarded. Please do not overstack items in your prep units.
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 - Observed several cold TCS* foods opened/prepared yesterday or before with no dates (deli ham; cooked sausage; etc.)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
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.
3-304.14(B); Core; Observed multiple cloths being stored on counters.- Cloths used for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration.- Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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; Cleaning is needed on the shelving throughout; sides of equipment; wheels of equipment; and the gaskets of coolers.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
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 - Several kitchen walls and wall edges had damaged corner stripping; bulging surfaces and holes. Some ceiling tiles were peeling/damaged. Wall surfaces behind bathroom handsinks were somewhat damaged...Physical facilities shall be kept in good repair...Repair/replace damaged wall and ceiling surfaces. 6-501.12; Core - Many ceiling tiles and light shields were stained or soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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; Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams in both English and Spanish to obtain certification as a food protection manager; go to raisethegrade.com or ServSafe.com
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority - Observed several cold TCS* foods above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: Do not overfill food containers above chill or fill lines in refrigerated make line tops.
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 - Observed several cold TCS* foods opened/prepared yesterday or before with no dates (refried beans; deli ham; cooked sausage; etc.)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
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 - Observed three unlabeled spray bottles with green and purple liquids inside. Container of powdered soap and red bucket of sanitizer were also unlabeled...Working containers of chemicals; sanitizers; soap; etc. shall be labeled with common name of the products inside...CDI by labeling bottles and containers.
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; Core - At least one refrigerator (make line unit) had no visible thermometer...Mechanical refrigerators shall have an indicating thermometer located in warmest part of unit or on unit's exterior...Place a thermometer accurate to plus or minus 3 degrees F inside refrigerator. Air temperature must be 41F or less. 4-302.12; Priority Foundation - No metal stemmed food thermometer was available to check food temperatures...A metal stemmed probe food thermometer shall be provided to check food temperatures...Provide required thermometer that is accurate to plus or minus 2 degrees F...Not corrected during 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.
3-302.12; Core - Some bottles/containers of sauces; dressings; cooking oil; spices; flour; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; In front walk-in cooler; tub of cooked potatoes and box of bread were stored directly on floor...Food shall be stored at least 6 inches above floor...CDI by elevating foods above floor.
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.
3-304.14; Core - Wiping cloths were stored in bleach-water sanitizer with less than 50 ppm concentration with suds floating on top...Moist or soiled wiping cloths shall be kept in approved (at proper concentration) clean sanitizer between uses...Store moist/soiled wiping cloths as stated above. Ensure there is no soap in wiping cloth 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.
4-903.11(A); (B) and (D); Core - Several clean pans; bowls and beverage glasses were stacked while wet. A clean covered blender jar was still wet inside. A few clean pots and containers in storage were stored uncovered with food contact sides up...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers and blender jar and invert on clean surfaces. Do not stack until completely air dried.
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(A)(C); Core - Some disposable food containers were stored with food contact sides up; and some coffee filters and stacks of disposable cups were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep disposable food containers covered or inverted. Keep filters in original bags or in covered container. Keep beverage cups in approved dispensers or inverted and in plastic sleeves pulled up to rims of top cups on stacks.
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 - Many wire and solid metal shelves were rusty and/or peeling. Some refrigerator door gaskets were torn or peeling...Food service equipment shall be kept in good repair; and equipment components such as doors; seals; hinges; etc. shall be kept intact and tight...Replace damaged equipment and door gaskets with similar approved equipment. 4-501.12; Core - A few cutting boards had deep knife cuts and dark stains...Cutting boards with deep cuts; scores and scratches shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace damaged/stained cutting boards.
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; Priority Foundation - Facility uses a hot water sanitizing dishwasher and heat sensitive test strips (strips were for 180F maximum temperature) did not turn proper color according to strip instructions after running dishwasher a few times. Inspector's maximum registering thermometer did show hot water sanitizing rinse reached 176F at dish rack...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature...Provide heat sensitive strips rated at 160F (minimum required for measuring hot water sanitizing rinse at dish rack) OR maximum registering thermometer...Not corrected 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.
4-602.13; Core - Observed soiled wire; metal and plastic shelving; cooking equipment exteriors; undersides/backsides of equipment door handles; walk-in unit door edges; exteriors of a few storage containers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment and surfaces above.
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 - Several kitchen walls and wall edges had damaged corner stripping; bulging surfaces and holes. Some ceiling tiles were peeling/damaged. Wall surfaces behind bathroom handsinks were somewhat damaged...Physical facilities shall be kept in good repair...Repair/replace damaged wall and ceiling surfaces. 6-501.12; Core - Many ceiling tiles and light shields were stained or soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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.
3-302.11; Priority; In the walk-in cooler raw steaks that were individually wrapped were placed above fruit salad. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. Raw foods must be stored below ready-to-eat foods. CDI... The food items were placed in the correct final cook temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Utensils that were deemed clean still had food debris on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items moved to be washed.
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to walk in for cooling or voluntarily discarded. Please do not overstack items in your prep units.
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; Several ready-to-eat (RTE) TCS* foods prepared from yesterday or longer ago had no dates (rice; refried beans; etc.)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed pasta that was cooked this morning being stored in containers with tightly sealed lids.- Cooling shall be accomplished by placing food in shallow pans or shall be loosely covered during the cooling period to facilitate heat transfer from the surface of food.- CDI; lids were removed from products.
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.
4-903.11(A); (B) and (D); Core; Observed wet stacking of metal pans.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please do not stack dishes until completely air dried.
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; Gaskets throughout are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.
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; Priority Foundation; Facility uses a hot water sanitizing dishwasher and no temperature indicator was provided to measure utensil temperature...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature.- CDI; ordered during inspection; 4-302.14; Priority Foundation; Facility does not have any chemical sanitizing test strips.- A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.- CDI; order 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.
4-602.13; Core; Cleaning is needed on the shelving throughout and the gaskets of coolers.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
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.