4-602.11; Core; Can opener with visible residue on the blade and inner components. CDI: Can opener set aside to be cleaned.
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; Gasket damaged on reach-in unit. Equipment shall be maintained in a state of good repair. Points taken due to repeat violation.
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; Grease build-up on hood ventilation system above fryer station. Nonfood-contact surfaces shall be maintained 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) Grease build-up on flooring between fryer stations and wall.
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; Gasket damaged on reach-in unit. Equipment shall be maintained in a state of good repair. Points taken due to repeat violation.
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; Grease build-up on hood ventilation system above fryer station. Nonfood-contact surfaces shall be maintained 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 4-703.11 After cleaningCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. (P) Chemical dish machine chlorine supply reading low; 0ppm on PIC’s test strips. CDI: New supply added and machine reaching 50pmm.
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; Gasket is frayed on reach-in unit. Equipment shall be maintained in a state of good repair. CDI: Gasket ordered for repair. No points taken.
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; Minor grease build-up on hood ventilation system above grill station. Ice build-up inside walk-in freezer on door frame. Water collecting inside reach-in unit. I’ve build-up inside chest freezer on grill line. Nonfood-contact surfaces shall be maintained 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.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. One dumpster is missing a drain plug. Please contact company to have plug replaced.
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.
4-501.11; Core; Gasket is frayed on reach-in unit. Heat-strip on walk-in freezer door appears to be broken and is collecting ice; preventing the door from fully closing. Equipment shall be maintained in a state of 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 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; Grease build-up on hood ventilation system above grill station. Ice build-up inside wall-in freezer on door frame & on shelving. Nonfood-contact surfaces shall be maintained 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.
4-501.11; Core; Gasket is torn and hanging off the door of the two-door refrigerator. Please have gasket repaired or replaced so it doesn't create a gap in the door and allow cold air to escape.
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.
3-501.13; Priority Foundation; Containers of frozen Brunswick stew thawing inside a hot-hold cabinet. TCS foods shall be thawed under refrigeration or under running water below at 70F or below. CDI: Stew moved to stove to rapidly rehear 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few flies observed in kitchen area. Premises shall be maintained free of pests. Continue to treat for flies.
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.
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; Minor grease build-up on hood ventilation system above grill station. Ice build-up inside small chest freezer by grill station. Nonfood-contact surfaces shall be maintained clean. CDI: Facility will deep clean before closing for a week.
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; Can Opener is not clean. If metal fragments are collecting behind the blade; it tends to indicate the blade is dull. Maintain the can opener clean. Can opener was taken to the dish washing area for cleaning.
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; Full container of Chicken Salad 51F held in the bottom of the sandwich refrigerator in the cooking area. Maintain chicken salad at 41F and colder. The chicken salad is 39 degrees inside the walk.in cooler. 51 degree Chicken Salad was discarded upon request. . . Potato Salad 45F; Cole Slaw 46F held in the top of the refrigerator in the window. Maintain potato salad and cole slaw at 41F and colder. discussed time holding food in the refrigerator that is not maintained at 41F and colder. Chart has been added to the top of the refrigerators with sticker labels: specifies the food; time; starting temperature & discard time. Chart is not being used. Written procedures are needed explaining how the time holding is to be done including starting temperature (41F); labeling method (wax pencil directly on the refrigerator lid); and that disposal occurs of any remaining food at 4 hours.
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.
4-501.11; Core; Shelf above the window and woodwork in the kitchen are nicked; not smooth. Consider replacement with NSF metal shelving. Refinish shelves; window sill; etc to be continuous; smooth; cleanable; etc.
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; 2^door upright refrigerator has material collected on shelves and inside on the fan covers. Extensive cleaning of the refrigerator is needed.
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; Floor is pitting; deteriorating in areas. Ceiling is soiled in the side room with cooking pork and the dish machine. Walkin freezer has ice accumulated at the entrance. Maintain physical facilities clean (and cleanable).
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; Pork Barbecue from yesterday is 44 degrees F. Food must cool to 41F. Use thermometer to verify barbecue has cooled to 41F and have employees record the temperature observed on the stem thermometer; before moving from the freezer to the walk-in cooler. We discussed today writing the temperature on each date marking sticker on each individual pan. Refrigeration repair was requested by the operator 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.
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; Food inside the walk-in cooler is above 41F. Repair is needed. . . Tub of Chili 58F with storage both near the grill and in the bottom of the make-line refrigerator. Pan of Chili 53F & bag of Shredded Cheese 43F in the top of the make-line refrigerator. . . Potato Salad 44 degrees F in the refrigerator in the window. . . Cheese Slices 43F; Cooled Hamburger 42.5F; Hot Dogs 42F; super melt cheese block 42.5F stored in the upright 2-door refrigerator. Repair or replacement of the refrigeration units is needed to assure they maintain food at 41F and colder. Follow-up will be conducted.
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; Pan of Hot Dogs from a previous day are not date marked. Maintain dates on refrigerated ready-to-eat food; including hot dogs. Date was added today.
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.
4-501.11; Core; Gaskets on the 2-door upright refrigerator are badly torn; damaged. Door on the left does not close tightly. . Walk-in cooler is holding food above 41F with visible frost accumulated on the compressor. 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.
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; Shelves; fan covers inside refrigerator; etc are soiled. 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.
6-501.12; Core; Ceiling is soiled. Some attachments are not clean. Maintain physical facilities clean (and cleanable).
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.