4-903.11 Multiple clean inverted metal pans stacked wet on shelf. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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 4-903.11(A) and (C) Open case of single serve containers on floor in storage area. EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C) Open case of single serve containers on floor in storage area. Equipment; utensils; linens and single service items shall be stored at least 6 inches above floor. No points taken.
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.
4-602.13 Food debris on shelving above soup station. Non-food contact services shall be clean to sight and touch.
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 Multiple clean inverted metal pans stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
4-602.13 Food debris on shelving above soup station. Non-food contact services shall be clean to sight and touch.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Open case of food product on walk in freezer floor. Food shall be protected from contamination by storing at least 15 cm (6 inches) above 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.
notedCode 3-304.14(B) Observed wiping cloths in quaternary ammonium sanitizer of less than 200 ppm. They shall be kept in approvedCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Observed wiping cloths in quaternary ammonium sanitizer of less than 200 ppm. They shall be kept in approved; clean QA sanitizer at 200-400 ppm concentration. Made new batch of quat for wipes.
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 Observed clean inverted food metal pans stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed of can racks at ROP location. Non-food contact services shall be clean to sight and touch.
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 Some minor cleaning needed under equipment. Facilities shall be cleans as often as necessary. 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.
6-301.11 Handwashing Cleanser; Availability (Pf) Soap was not provided at handwashing sink at kitchen entrance from server wait station. All handwashing sinks shall be supplied with handwashing cleanser. Corrected During Inspection - PIC replenished soap at time of inspection. 6-301.12 Hand Drying Provision (Pf) Paper towels were not dispensing at handwashing sink at cook line. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of 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.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Dishes that were stored as clean on the drying rack in the prep area; near the storage and walk in cooler area; as well as underneath the prep station had visible sticker reside; plastic wrap residue; and build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC removed items for further cleaning prior to use. Inspector suggested storing items in areas that will not result in food debris build up from prep.
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 8-103.12 Conformance with Approved Procedures (P) Pasta e fagioli soup was reheated to 152 F rather than the required 165 F at the time of inspection. Per facility's HACCP planOther
Official wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12 Conformance with Approved Procedures (P) Pasta e fagioli soup was reheated to 152 F rather than the required 165 F at the time of inspection. Per facility's HACCP plan; these items shall be reheated to 165 F within two hours prior to hot holding. Corrected During Inspection - Inspector took reheating temperature immediately after employee removed the item from the rethermalizer and placed into stainless steel pan into steam unit for hot holding; which registered at 152 F. Once observed; inspector brought this to the attention of the PIC; who immediately removed the item for further reheating to achieve 165 F. Per PIC; this item had only reheating in the rethermalizer for under an hour; therefore product had not yet reached the 2 hour mark for 165 F reheat requirement was able to be properly reheated per facility's HACCP plan and per Food Code requirements. Inspector observed facility's February HACCP logs; which showed that the cooling data points; for soups and sauces using ROP/Cook chill; were missing at the two hour and six hour times on certain days. Facility's HACCP plan requires that these data points are recorded for all items in the cooling process at both the two hour mark and final six hour mark. Corrected During Inspection - Inspector provided education on facility's HACCP plan and the requirements; which were also addressed on the educational visit with the general manager. Inspector emphasized the importance of proper training and documentation per the approval from the state.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.15 Plumbing - Sprayer hose in dish area is constantly leaking as well as the atmospheric vacuum breaker on the hot water dish machine. Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
3-304.15(B-D) Employee observed chopping onions with cloth glove placed on top of single use glove rather than underneath. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked. Handle cloth gloves and/or slash resistant gloves as required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food Cold Holding (P) Spaghetti and fettuccine inside make unit at prep line observed at 45 F. Spaghetti and fettuccine inside cooler drawers at prep line observed at 45 F. Meat sauce inside walk in cooler observed at 43 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - All noodles that were observed above 41 F inside make units at prep line were immediately moved to walk in cooler to rapidly cool down as they were moved to the make units within the last hour. Meat sauce was voluntarily discarded by PIC.
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) Clean dishes observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
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 Good Repair and Proper Adjustment - Equipment (C) One drawer of the low boy cooler at the cook line is broken is held together with duct tape. Door of Pitco steamer is being held closed with duct tape. Equipment shall be maintained in good repair and proper adjustment.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Dust build up along ceilings in dish area surrounding air vent returns. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling above three compartment sink is peeling and there is currently a rag with residue stuck between the ceilings tiles.
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; Several food storage containers; stored as clean on drying rack; as well as sheet pans underneath back prep table have stickers still in tact; sticker residue build up; as well as plastic wrap still in tact. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed these items for further cleaning prior to use.
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.
4-602.13; Core; Inside plate cooler and warmer have food debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
2-402.11; Core; Employees with long beards observed around exposed food without beard net. Food employees shall wear hair restraints such as hats; hair nets; beard restraints; etc to effectively keep hair from contacting exposed food. ; 2-303.11; Core; Employees observed with watches and other jewelry on. Food employees may not wear jewelry unless it is a plain band ring.
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.
4-501.11; Core; Door to reach in cooler at prep line is not able to shut properly due to gasket being in poor repair. Make unit is not in working order. Lid to salad make unit cooler is falling apart on the inside. Equipment shall be maintained in good repair and proper adjustment. REPEAT; 4-501.12; Core; Cutting board on top of salad make unit is heavily gouged. Cutting surfaces shall be discarded or resurfaced once scratched or scored.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.113; Core; Pressure gauge on hot water dish machine is only registering at 5 PSI during rinse cycle. The flow pressure shall be within the range specified on the machine's manufacturer's date plate which requires 15-25 PSI.
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.
4-602.13; Core; Inside plate cooler and warmer have food debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.