4-601.11(C); Core; The lining on the dish drying shelf is soiled. The cardboard lining on the shelf holding the microwave and baking sheets is soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Change or clean the shelf linings.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (Core); Lexan pans were stacked tightly together while still wet. Equipment and utensils must be air dried after cleaning. CDI-Pans were rearranged.
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(Core); The Styrofoam cups were stored in a soiled container. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI-Container was cleaned; and the cups were moved to a clean container.
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 2-303.11 Grill cook is wearing a wrist watch. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Grill cook is wearing a wrist watch. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. . . Gloves are required if touching the cooked egg with hands. discussed today
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.
4-501.12; Core; Cuttingboard on front refrigerator is fuzzy and warped. Replace cutting boards to be smooth; hard and cleanable. Grill side cutting board has been replaced since the last 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 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: Can Opener Mount; inside front refrigerator; shelf; are soiled. Maintain equipment clean and free of build up.
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; interior of make line; reach in refrigerators need increased effective cleaning. Prevent soil accumulation. *surface above floor mixer; splash surface is not clean.… Slicer lacks clean on some surfaces.… Cutting boards shall be cleaned and sanitized at least every four hours. Discussion today with owner.
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; Sliced deli meats; ham; turkey; cream cheese are not date marked. Maintain dates on ready to eat foods once opened. White stickers are inside front drawer and owner agrees to start date marking. Masking tape or painters tape may also be used.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Consumer Advisory is present; posted on the menu board. Consider shortening it to be specific for eggs. Asterix is needed everywhere egg is listed; or at the category labeled breakfast. Disclosure is missing. *eggs can be cooked to order; is a disclosure. Consuming undercooked eggs may increase your risk of foodborne illness; is a reminder. Handwritten sign was provided today. Salmon should not be included in the consumer advisory because it is smoked and ready to eat.
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.
4-501.12; Core; Cuttingboards are fuzzy. One cutting board is warped. Replace cutting boards to be smooth; hard and cleanable. Replace broken cover for dry food (sesame; garlic).
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 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; Equipment needs cleaning. White shelf above the front refrigerator is dusty.
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.
5-501.116; Core; Trash Can is not clean. Clean the trash cans to prevent soil accumulation.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Facility is using Microban disinfectant/cleaner as a sanitizer for food contact surfaces such as the slicer and cutting boards. This chemical is not approved for food contact surfaces. CDI-Facility made chlorine sanitizer solution to use in food prep areas.
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.