3-501.16 (A)(2) and (B); Priority; Multiple items (see chart above) were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items voluntarily discarded or placed into colder storage.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; In the walk in freezer; two stacks of bagels were on the floor.- Food shall be at least 6 inches above the floor.- Please do not store food on 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.
4-903.11(A); (B) and (D); Core; Many utensils were stored with the food/mouth contact sides up.- Clean utensils shall be stored inverted so they are not exposed to contamination.- Please invert utensils so the food portion is not grabbed/contaminated
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 many metal bowls that were stacked wet.- Once cleaned and sanitized; dishes shall be stored in a self draining manner to allow air drying.- Please make sure dishes are completely dry before stacking together
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; Sides of equipment such as weighing station; drawers; gaskets; etc... need detailed cleaning.- Equipment nonfood contact surfaces shall be kept clean.- Please clean items and do so more frequently.
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.
5-202.12; Core - Hot/tempered water in women's bathroom did not exceed 93F after a few minutes...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsink.
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.
4-601.11(A); Core - (REPEAT) Some dispensing scoops and hand slicer had food debris on them but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures. NOTE: Do not overfill food containers in refrigerated make line tops to ensure foods stay at 41F or less.
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.
2-303.11; Core - One food worker had bracelets on wrist (one was dangling)...Other than a plain ring or band; while working with food; employees shall not wear jewelry on hands and arms...CDI by having worker remove bracelets from wrist. 2-402.11; Core - (REPEAT) A few food workers had unrestrained long hair; and a few others had uncovered facial hair...Food employees shall wear hair restraints such as hats; hair coverings; nets; beard coverings; etc. that effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct workers to don effective hair restraints.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - (REPEAT) Some disposable stacks of cups were not effectively protected (in kitchen and at check out counter); and a few cups had food splatters on them. Food contact surfaces of disposable spoons at customer beverage counter were uncovered...Single service disposable food/beverage containers and utensils shall be protected from contamination...Discard soiled disposable cups. Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. For customer dispensing; keep food contact surfaces of utensils covered or individually wrapped or place in covered dispenser where utensils are dispensed one at a time.
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 - (REPEAT) Observed soiled bottoms under refrigerated drawers; refrigerator exterior vent openings; wire and solid metal shelving; equipment exteriors and legs; knife holder...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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 - Ice was accumulated on walk-in freezer evaporator lines (dripping below)...Physical facilities shall be kept in good repair...Repair evaporator leaks as needed. 6-501.12; Core - (REPEAT) Observed soiled kitchen floor surfaces under equipment; in corners and walk-in freezer; ceiling tiles (brown/discolored) and vents; mop sink/can wash walls and basin; sides/edges of bathroom stall doors...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.16; Core - Wet mops were in bottom basin of mop sink/can wash...After use; wet mops shall be positioned so they cannot soil walls; equipment and supplies...Store wet mops hanging with handles up and mop heads down; draining into mop sink basin.
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); Core - Some dispensing scoops had food debris on them but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
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.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures. NOTE: Do not overfill food containers in refrigerated make line tops to ensure foods stay at 41F or less.
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 - Some live house flies were in kitchen...The facility shall be free of insects...Rid premises of flies using methods approved for food service establishment.s
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.
2-402.11; Core - A few food workers had unrestrained hair (long hair; long braids)...Food employees shall wear hair restraints such as hats; hair coverings; nets; etc. that effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct workers to don effective hair restraints.
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 clean food containers; pitchers; ice bucket were stored with food contact sides up and unprotected; and clean food containers/bowls were stacked while wet...Clean utensils and equipment shall be stored so they are not exposed to splash; dust and other contamination; covered or inverted on clean surfaces; and stored in self-draining position that allows air drying...Store clean dishes/containers as stated above. Separate stacked clean; wet containers/bowls and completely 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.
4-101.19; Core - Soiled and water damaged paper was lining push carts...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...CDI by discarding paper liners. NOTE: Do not line carts or other surfaces with paper or other absorbent materials since those materials are not easy to clean and sanitize. Consider using flat nonabsorbent trays or pans; vinyl liners; 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.
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 - Observed soiled bottoms under refrigerated drawers; speed racks; refrigerator exterior vent openings; wire and solid metal shelving; push carts; equipment legs...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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 - Observed soiled kitchen floor surfaces under equipment; in corners and walk-in freezer; floor drains; vent hood above bread oven...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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 - Some small utensils and a food container had food debris on them but were stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
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.
3-501.16(A)(1); Priority - Small portions of folded eggs in hot holding drawers were below 135F (see temperature chart)...After properly reheating; hot TCS* foods shall be hot held at 135F throughout entire product...CDI by reheating eggs.
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 - A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures. NOTE: Do not overfill food containers in refrigerated make line tops to ensure foods stay at 41F or less.
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); Core - Many clean dishes and food containers were stored with food contact sides up and unprotected. Clean dispensing scoops were stored hanging low above left "soiled" side of 3-comp sink; where they could easily become contaminated by soiled utensils/dishes...Clean utensils and equipment shall be stored so they are not exposed to splash; dust and other contamination and covered or inverted on clean surfaces...Store clean dishes/containers as stated above. Do not store clean dispensing scoops above soiled drainboard of 3-comp sink.
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)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some disposable food containers and coffee filters were unprotected/uncovered. Disposable forks; spoons and knives for customer use only were not covered/protected in containers...Single service disposable food/beverage containers and utensils shall be protected from contamination...Cover or invert disposable containers and keep filters in original plastic bags or covered container. For customer dispensing; keep food contact surfaces of utensils covered or individually wrapped or place in covered dispenser where utensils are dispensed one at a time.
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 - Inside dish machine; one bottom spinning water sprayer was hitting against metal frame as it spinned...Equipment shall be adjusted according to manufacturer's specifications...Adjust spinning water sprayer so it freely spins without hitting against other dish machine components.
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 - Observed soiled bottoms under refrigerated drawers; speed racks; refrigerator exterior vent openings; doors and handles; cabinets and doors at self-service beverage counter...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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 - Observed some soiled kitchen floor surfaces; floor drains; drain pipes and walls (behind 3-comp sink). Wall vent openings were dusty above speed rack storage in front service area...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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; The handwashing sink in the dish machine area had a dish in the sink. There was a cart blocking the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The cart and dish was moved away from the handwashing sink.
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.
4-601.11 (A); Priority Foundation; There were a few dishes stored as clean that had dried food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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; Dirty dishes were stored on the sanitize side of the dish machine. Clean dishes were stored in containers that needed to be cleaned. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. Clean dishes must be sored in a clean; dry location. CDI.. The dirty dishes were placed on the wash size of the three compartment sink. The containers the dishes were stored in were washed.
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; Clean out the utensils containers. Clean the gasket on the cold-hold units. Equipment shall be kept free of an accumulation o dust; 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.