notedCode Observation: May need to add weatherstripping around rear entrance door/door sweep may need threshold due to increase gappingPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: May need to add weatherstripping around rear entrance door/door sweep may need threshold due to increase gapping; Evaluate entrance door to ensure sealed to prevent entrance of insects and/or vermin 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode Observation: Cream dressings (ranchFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Cream dressings (ranch; bleu cheese) being stored out on the counter and is a TCS (temperature control safety) food product. CDI: product was discarded during inspection. New dressings were made and placed on ice bath at cook line. 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. -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.
notedCode Observation: In use knife in contact with food being stored between prep refrigerator make top and table. This is an unclean area where in use utensils in contact with food cannot be stored. CDI: Knife was removed from service as corrective action. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use knife in contact with food being stored between prep refrigerator make top and table. This is an unclean area where in use utensils in contact with food cannot be stored. CDI: Knife was removed from service as corrective action. 3-304.12 In-Use Utensils; Between-Use Storage (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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.
Observation: The gaskets on the front prep refrigerator on the cook line are torn/poor repair. The floor panels on the walk in refrigerator are begining to warp. Plan for repair and/or replacement to ensure working condition of refrigeration equipment. 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.
Observation: The air thermometer on the 2 door reach in refrigerator is in poor repair; not calibrated. Repair or replace thermometer for refrigeration unit. 4-502.11(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C ) Maintain air thermometers in good repair and accurate. Observation: gaskets on the prep refrigerator(s) and prep freezer at cookline are torn/poor repair. Repair or replace gaskets. 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: Mops are not stored handle up after use in utility mop sink to allow air drying without soiling walls. 6-501.16 Drying Mops. After useCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops are not stored handle up after use in utility mop sink to allow air drying without soiling walls. 6-501.16 Drying Mops. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Observation: Ceiling tiles over cookline accumulated with grease/debris. Wall in and around sih sink area observed with debris. 6-501.12 Cleaning; Frequency and Restrictions. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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 3-401.14 Non-Continuous Cooking of Raw Animal FoodsFood temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
3-401.14 Non-Continuous Cooking of Raw Animal Foods; Employees were observed cooking chicken to a final cook temperature of 106; then storing the food away to be cooled cooked again later to 165F. If an establishment using a non-continuous cooking process for animal food; the non-continuous process must be approved by EHS and a cooking/cooling log must be filled out each time the food is cooked. Written procedures and monitoring log must be available for EHS review. CDI- EHS provided non-continuous cooking application for PIC. PIC is opting to cook chicken to an initial cook temperature of 165F in the meantime.
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; Cheese was being stored above prep top container fill lines and was at 45F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was placed in closed refrigeration to cool. FULL DEDUCTIONS WILL BE TAKEN IF THIS ITEM IS REPEATED AGAIN.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Bags of chicken that were cooked multiple days ago were found with no date marking. After being cooked or prepared; potentially hazardous food shall be dated to indicate when the food must be discarded within a 7 day period. CDI- Chicken was dated as needed.
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.
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); Repeat; Cole slaw was found cooling in deep plastic containers that were stacked on top of each other with tightly fitting lids. Potentially hazardous food shall be cooked in shallow portions in containers with loose or no covering to facilitate cool airflow transfer. CDI- Containers were unstacked and lids were 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Spoons were found being stored in containers with their food/mouth portions facing upward. Clean utensils that are ready for use shall be stored inverted to prevent potential contamination. *Item marked as repeat due to same code being used from last inspection. Deductions not taken as this is a separate issue from last 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.
5-501.113 Covering Receptacles (C); One outdoor receptacle is missing a lid and both receptacle's doors were open. Outdoor waste receptacles shall have tightly fitted coverings and doors. Contact waste company for replacement of the lid and keep doors closed.
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.
2-401.11; Core; Upon EHS entry; employee beverage was found being stored on a prep table. Employees may drink from a closed beverage if the beverage is stored in an area that is away from food or clean equipment.
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.
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; Cheese was being stored above prep top container fill lines and was at 45F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was placed in closed refrigeration to 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut lettuce was found cooling in closed plastic containers stacked on top of each other. Potentially hazardous food shall be cooled in containers with loose/no covering to allow cool air transfer. CDI- Containers were unstacked and lids were removed.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; Minor amount of flies were found in the kitchen. The premises shall be kept free of insects and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3-304.14; Core; Wet wiping cloths were being stored in soapy water between uses. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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; Clean knife was found slid between two equipment exteriors. Equipment and utensils shall be stored in a clean; approved area where they are not exposed to potential contamination.
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.
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 clean food containers had sticker residue remaining on their non food contact surfaces. Shelving above dish area has significant dust buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority;At the beginning of the inspection observed team member placing RTE burger on a plate with their with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. EHS provided training- team member washed hands and donned gloves.
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.
3-302.11; Priority Foundation; Observed repackaged raw salmon stored above pie crusts and other RTE/ cooked product inside reach in freezer on the line. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed sticker residue on clear lexan pans stored above the line. Observed dried food debris on knives stored on magnet. Observed food debris and dust on peelers hanging above dish machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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; Observed corn chowder holding above 41F due to improper thawing methods. TCS foods shall be held at 41F or below. Item reheated to 165F
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
7-201.11; Priority; Observed sanitizer spray bottle next to aluminum foil Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed pork; beer cheese and chili cooling at room temperature or cooling while tightly covered. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid 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.
3-501.13 ; Priority; Observed corn chowder thawed on the counter causing the item to measure well above 41F. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed under running water. Item placed on the stove to reheat to 165F.
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.