6-301.11; Priority Foundation; There was no soap available in the employee restroom. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI-Soap was replaced.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 6-501.114 Maintaining PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Maintaining Premises; Unnecessary Items and Litter (Core); The Delfield two-door reach in cooler is non functioning. Remove equipment that is not necessary to operations; especially if it isn't working. New work order to remove was put in by PIC. PIC was told that maintenance may not be able to remove cooler until summer closure.
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 6-501.114 Maintaining PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Maintaining Premises; Unnecessary Items and Litter (Core); The Delfield two-door reach in cooler is non functioning. Remove equipment that is not necessary to operations; especially if it isn't working. New work order to remove was put in by PIC.
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 6-501.114 Maintaining PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Maintaining Premises; Unnecessary Items and Litter (Core); The Delfield two-door reach in cooler is non functioning. Remove equipment that is not necessary to operations; especially if it isn't working.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C) Doors on the hot holding cabinets are not clean. Remove unclean build up from the exterior of the hot holding cabinets. Prep Table with the can opener is not clean; move items stored along the back edge to facilitate cleaning. Walk in Cooler Door is not clean with black build up above and below the door handle. Interior of the walk in cooler has black build up along upper seem in the ceiling and around the light. Maintain equipment 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Wall above the food preparation table with the can opener is not clean. Clean the electrical outlet components also. Wall above the 3 compartment sink is not clean. Handwashing sink in the toilet room is dusty. Maintain physical facilities clean. 6-501.114 Delfield 2 door upright refrigerator in the kitchen is non functioning and has a broken door handle. Unit has been determined to be unable to be repaired. Discard items stored on the premises as they are not necessary to operation.
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) 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) Walk in Cooler is not holding food at 41F as required. This was also observed on the last inspection. Repair the walk in cooler. Maintain food at 41F and colder. Manager filed a service request during today's inspection.
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.
6-501.114 Delfield 2 door upright refrigerator in the kitchen is non functioning and has a broken door handle. Unit has been determined to be unable to be repaired. Discard items stored on the premises as they are not necessary to operation.
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.
3-302.12; Core; One bottle of water; stored with chemicals; was unlabeled. Except for containers holding food that can be readily recognized; working containers holding food shall be identified with the common name of the food. CDI: Bottle labeled.
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.
6-501.11; Core; Piping under 3-compartment sink is leaking. Physical facilities shall be maintained in a state of good repair. Repair leaking sink.
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; 3 boxes of spinach in the left side of the walk in cooler were holding above 41F. TCS foods shall be cold held at 41F or lower. CDI: All spinach was voluntarily discarded.
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.
4-502.11(B); Priority Foundation; Bulb thermometers being used for verifying temperatures of cooked food were not calibrated. Temperature measuring devices shall be calibrated to manufacturer's specification. CDI: Thermometers were calibrated.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee phone was stored on prep table. Employee personal items shall be stored in a designated area. CDI: Phone was moved to pocket.
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.