2-401.11; Core; Employee beverages stored up on prep counters next to active food prep. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection. [REPEAT]
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.
5-205.11; Priority Foundation; Access to front handwashing sink completely blocked with tall stack of glassware. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Glassware tower moved during inspection. [REPEAT]
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.
3-501.18; Priority; Datemark-Disposition: In walk-in cooler; one container of cooked beets dated 3/13; on day 11 of hold. Overall; datemarking/disposition has improved. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). Raw ROP foods must be discarded if exceed 30-day hold. CDI- Past date beets voluntarily discarded by PIC during inspection. [REPEAT]
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12; Priority Foundation; Complete labeling of ROP products is not being done per the HACCP SOP's: Including bold lettering on a contrasting background; with reminder to discard if not used within 30 calendar days; and to maintain at or below 41F. Overall; Recordkeeping; labeling and datemarking of ROP products as required per the approved HACCP plan has greatly improved. The PERMIT HOLDER shall Maintain and provide to the REGULATORY AUTHORITY; upon request; Records specified under § 8-201.14 that demonstrate that the following are routinely employed: Procedures for monitoring the CRITICAL CONTROL POINTS; Monitoring of the CRITICAL CONTROL POINTS; Verification of the effectiveness of the operation or process; and Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. CDI- PIC educated on the requirements and parts of their approved HACCP plan that are not being followed. [REPEAT]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core; Labeling missing on a few squeeze bottles of food ingredients and shaker of spice. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
4-903.11(A); (B) and (D); Core; Several containers stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and covered or inverted. Allow pans/containers to thoroughly air dry before stacking. [REPEAT]
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.
2-401.11; Core; Employee beverage stored above on prep counter next to open food storage. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
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.
5-205.11; Priority Foundation; Observed employee fill up container at handwashing sink to use for utenil storage. Multiple containers of spices and food stored in the handwashing sink area at the prep line. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Store food away from splash and potential sources of contamination. CDI- PIC educated on approved usage of handwashing sinks. Food/spices moved out of handwashing sink area. [REPEAT]
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-202.18; Priority Foundation; Shellstock Tags: Two pans of oysters on shell in prep unit lacking its shellstock tag. No method in place for maintaining identification when product split into multiple pans of oysters. A container of SHELLSTOCK that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under (A) of this section shall be subject to a hold order; as allowed by LAW; or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments; Section 1240.60(d). CDI- PIC educated on requirement; and additional tracking methods discussed. Off-temperature product voluntarily discarded by PIC during inspection.
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.
3-501.16(A)(1) ; Priority; Hot-holding: Mashed potatoes in hot well hot-holding at 130F. Maintain hot temperature Control for Safety (TCS) foods at 135F and above. CDI- Mashed potatoes reheated to at least 165F corrective during 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.
3-501.16 (A)(2) and (B); Priority; Cold-holding: Oysters on shell in shallow pan in prep unit holding at 49F. In the end prep unit across from very hot grill; multiple TCS foods in thick plastic containers holding above 41F as shown in above grid. Cooked potato fingerlings cold-holding at 45F. ROP steak holding in low drawer at 43F and 44F. In walk-in cooler; large thick plastic tightly covered pan of cooked greens made yesterday holding at 43.8F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Oysters voluntarily discarded by PIC during inspection. Recommend deeper pan; and drained ice bed for oysters. TCS foods exceeding 41F voluntarily discarded by PIC during inspection. [REPEAT]
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.
3-501.18; Priority; Datemark-Disposition: Multiple containers of ROP meat requiring date-marking are lacking a date. Multiple containers of ROP meat requiring date-marking are past the 30-day hold allowed for these raw products; dated 12/21; 8/7 and 8/6. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). Raw ROP foods must be discarded if exceed 30-day hold. CDI- Past date and missing date products voluntarily discarded by PIC during inspection.
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; Labeling missing on spray bottle of chemical and buckets of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common NAME of the material. CDI- Labeling added during inspection. [REPEAT]
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12; Priority Foundation; PIC has not maintained logs as required in approved HACCP plan for ROP/SousVide: Temperatures Logs of where ROP product is kept; at least 2 temperature checks per day (ROP found stored in low cold-hold drawer); recommend only storing ROP in walk-in cooler. Food probe thermometer calibration logs not being kept. Inadequate employee training documented. Continuous temperature monitoring is required where product stored (data logger); PIC does not currently have data logger for the walk-in cooler. Proper labeling of ROP products is not being done per the HACCP SOP's: Bold lettering on a contrasting background; with reminder to discard if not used within 30 calendar days; and to maintain at or below 41F. The PERMIT HOLDER shall Maintain and provide to the REGULATORY AUTHORITY; upon request; Records specified under § 8-201.14 that demonstrate that the following are routinely employed: Procedures for monitoring the CRITICAL CONTROL POINTS; Monitoring of the CRITICAL CONTROL POINTS; Verification of the effectiveness of the operation or process; and Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. CDI- PIC educated on the requirements and parts of their approved HACCP plan that are not being followed. [REPEAT]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-303.11; Core; Food employee observed wearing large watch while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. 2-402.11; Core; A couple food handlers observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net. 2-402.11; Core; Food handler with fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide beard guards for food handlers; or they may use face mask; or keep facial hair trimmed very short. [REPEAT]
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.
3-304.14; Core; Damp wiping cloth left out on counter. Cloths in-use for wiping counters and other equipment surfaces shall be held fully submerged between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). CDI- Cloth returned to sanitizer 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.
3-304.12; Core; Knife wedged in dirty crack between prep unit and counter. Multiple tongs hung on low handles where can brush up against pants. Multiple untensils held in container of water; measured at 75F. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes. CDI- Knife and utensils returned for cleaning 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.
4-903.11(A); (B) and (D); Core; Observed employee drying dishes with a cloth towel. Several containers stored as clean observed stacked wet. After cleaning and SANITIZING; EQUIPMENT and UTENSILS Shall be air-dried; and may not be cloth dried. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Cloth towels may not be used for this purpose. CDI- PIC educated on requirement. Wet containers moved to air drying. [REPEAT]
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; Rusted/peeling wire rack in walk-in cooler. Door gasket to front server low glass door unit is not properly seated with visual gap. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. 4-501.12; Core; Cutting boards at cake station with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
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; Dust/residue accumulation on wire dry storage racks; clean dish storage racks; and low shelves throughout; and on floor fan at main prep line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
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.
6-501.12; Core; Dust/residue accumulation along ceiling vents over prep area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee backpack stored on low shelf with facility food and dish storage. A lot of employee coats/bags stored on towel/linens rack. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide dedicated storage space for employee items.
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.
5-205.11; Priority Foundation; Observed employee fill up container at handwashing sink to use for cleaning the fryer. Container of salt stored in the handwashing sink area by the prep line. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC educated on approved usage of handwashing sinks.
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.
3-501.16 (A)(2) and (B); Priority; Cold-holding: Oysters on shell in prep unit holding at 41.9-43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Oysters voluntarily discarded by PIC during 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on spray bottle and buckets of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common NAME of the material. CDI- Labeling added during inspection. [REPEAT]
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12; Priority Foundation; PIC has not maintained logs as required in approved HACCP plan for ROP/SousVide: Temperatures Logs of the walk-in cooler (at least 2 temperature checks per day) where ROP product is kept; and food probe thermometer calibration logs. The PERMIT HOLDER shall Maintain and provide to the REGULATORY AUTHORITY; upon request; Records specified under § 8-201.14 that demonstrate that the following are routinely employed: Procedures for monitoring the CRITICAL CONTROL POINTS; Monitoring of the CRITICAL CONTROL POINTS; Verification of the effectiveness of the operation or process; and Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. CDI- PIC educated on the requirement. PIC will start performing and documenting the required temperature checks.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core; Labeling missing on some spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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.
2-402.11; Core; Food handlers with fluffy beards lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide beard guards for food handlers; or they may use face mask; or keep facial hair trimmed very short. [REPEAT]
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.
4-903.11(A); (B) and (D); Core; Several containers stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
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 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; Dust/residue accumulation on wire storage racks and low shelves throughout. Black char accumulation on upper grill shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
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.
6-501.12; Core; Residue accumulation along walls and along floors under/around equipment and storage racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.[REPEAT]
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.
5-205.11; Priority Foundation; Pan of breadcrumbs and kitchen tool stored in the front kitchen handwashing sink area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Breadcrumbs moved and tool returned for cleaning during inspection.
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; Cold-holding: Two small pans of cheese (sliced and hard cheese) stacked high in thick plastic pans in top section of right prep cooler holding too warm; measured at 44F and 57F. CDI- Cheeses moved to walk-in cooler for active cooling. Recommend use of more metal pans for TCS foods held in top sections of prep units and individual pan lids for chunky foods (ex.- stacks of cheese slices; chunks of meat).
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.
3-501.18; Priority; Disposition: One container of creamed corn in walk-in cooler on day 10 of hold. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection. [REPEAT]
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; Labeling missing on one bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common NAME of the material. CDI- Labeling added during inspection. [REPEAT]
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.
3-501.13 ; Priority Foundation; Thawing Methods: Lobster tails thawing in sink; submerged in water with water flowing over; but water temperature too warm; measured at 81F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Seafood moved to cooler during 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.
3-302.12; Core; Labeling missing on some spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Multiple fruit flies observed in the dish machine area of the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Containers of food observed stored on the floor in the walk-in freezer. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off the 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.
2-402.11; Core; Food handlers with fluffy beards lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide beard guards for food handlers; or they may use face mask; or keep facial hair trimmed very short. [REPEAT]
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.
3-304.12; Core; Knife wedged in dirty crack between prep unit and counter. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes. CDI- Knife returned for cleaning 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.
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; Dust/residue accumulation on wire storage racks. Residue accumulation on cold-hold equipment along drawers; seals; and sides of equipment. Ice scoop holder with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. Ice scoop and holder returned for cleaning during inspection. [REPEAT]
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.
6-501.12; Core; Residue accumulation along walls at the cook line and along floors under/around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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.
4-601.11 (A); Priority Foundation; Stack of large plastic bins stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned for additional cleaning 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.
3-501.14; Priority; Cooling Rate: Cooling Rate; thick creamy spinach; in large thick plastic container in ice bath in kitchen: 133.1F to 130.5F in 40 minutes = 2.6F/40min = 0.065F/min Cooling Rate (In 135-70F range need cooling rate of 0.54F/min or greater). This item is not cooling fast enough. Cooling Rate; pasta; in large thick plastic container in walk-in cooler: 57.2F to 55.0F in 27 minutes = 2.2F/27min = 0.08F/min Cooling Rate (In 70-41F range need cooling rate of 0.12F/min or greater). This item is not cooling fast enough. For cooked TCS food; cool from 135F to 70F within the first 2 hours (0.54F/min or greater cooling rate); and down to 41F or less in 6 hours total (0.12F/min or greater cooling rate in 4 hours for 70F – 41F). CDI- Products moved to smaller metal pans.
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
7-102.11; Priority Foundation; Labeling missing on one spray bottle of chemical. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common NAME of the material. CDI- Labeling added during inspection. [REPEAT]
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; Cooling Methods: Thick creamy spinach cooling in large thick plastic container in ice bath in kitchen; not cooling at a fast enough rate. Pasta; in large thick plastic container in walk-in cooler; not cooling at a fast enough rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Products moved to shallow metal pans.
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.
3-302.12; Core; Labeling missing on some spices; large bin of flour; and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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.
2-402.11; Core; Food handlers with fluffy beards lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide beard guards for food handlers; or they may use face mask; or keep facial hair trimmed very short. [REPEAT]
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.
3-304.14; Core; Sanitizer buckets stored up on food prep surface and above food storage. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Buckets moved 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.
4-903.11(A); (B) and (D); Core; Several containers stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
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.
4-501.12; Core; Cutting boards at prep units with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
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; Dust/residue accumulation on dry storage racks. Greasy residue accumulation on rack above cook area and sides of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee backpack stored hanging on dry storage rack. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Move backpack to provided employee storage area.
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.
3-304.12; Core; Tongs stored on low oven handle where can brush up against pants. Improvement in this item in that no bowls being left as scoops in products. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; in water maintained at 135F and above; or In a clean/dry; protected location and changed out as needed (every 4 hours or less when used with TCS foods). CDI- Tongs moved during inspection. [REPEAT]
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; Front server low cold-hold unit door does not consistently stay closed. Metal table has very rusted lower shelf in back kitchen area. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the rusted table. Repair the cold-hold unit door sealing.; 4-501.12; Core; Cutting boards at prep units with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the 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.
5-501.110; Core; Shared compactor door left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain compactor door and dumpster lids closed. Recommend facility manager add reminder signage to -keep door closed-. [REPEAT]
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Shellstock tags are not being consistently dated when the last shell of the batch is sold. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label. CDI- educated the PIC on the importance of accurate record keeping of shell stock tags.
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.
3-501.18; Priority; Disposition: Broth and pumpkin puree past 7-day hold allowed (on days 11-12 according to date-marking). Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection.
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; Labeling missing on sanitizer bucket. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common NAME of the material. CDI- Labeling added during inspection.
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.
3-302.12; Core; Labeling missing on some spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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
3-305.11; Core; Uncovered prepared foods stored under wire shelving throughout. Improvement in this item as no misuse of linens observed today. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Cover stored food. [REPEAT]
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.
2-402.11; Core; Food handlers with fluffy beards lacking beard guard. Food handler lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide beard guards for food handlers; or they may use face mask; or keep facial hair trimmed very short. Ensure food handlers wear hat or hair net. [REPEAT]
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.