5-501.115 Core: Loose trash and cardboard on the dumpster pad. Keep dumpster pads clean and free of loose trash and cardboard. This is a repeat item.
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.
5-501.115 Core: Loose trash and cardboard on the dumpster pad. Keep dumpster pads clean and free of loose trash and cardboard.
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.
4-901.11 Core: Some metal and plastic food containers are stacked wet. Air dry before stacking food containers. The metal food containers were re-arranged once REHS spoke to PIC. This is a repeat item.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
5-205.11 (A) Priority foundation: A food container is blocking access to hand sink in prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The food container was removed once REHS spoke to PIC.
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.
4-302.12 Priority foundation: No thermometer in the reach in refrigeration unit. Provide thermometers in refrigeration units. A thermometer was provided once REHS spoke to PIC.
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.
4-901. 4-901.11 Core: Some metal food containers are stacked wet. Air dry before stacking food containers. The metal food containers were re-arranged once REHS spoke to PIC.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several clean dishes that were stored as clean that had food debris on the dishes. All equipment stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the ice machine to remove the black build up on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency necessary to preclude the accumulation of the build-up. CDI.. The ice machine was cleaned during the inspection. This is a repeat item but not severe enough to take full credit.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P The milk was being held under time rather than temperature but the time had expired. CDI.. The milk was discarded and fresh milk was put in the lobby with the correct time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored on dirty shelves. Clean dishes were stored in dirty containers. Clean dishes must be stored in a manner to prevent contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the air-drying shelves to remove the debris. Clean around the food prep areas. Clean out the cold hold units to remove all build up. Clean all storage shelves. Equipment shall be kept free from an accumulation of dirt; Food residue and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Clean the walls and ceilings above the sanitize section of the three compartment sink. Clean the floor in the kitchen and on the serving line. Clean the floor in the walk-in cooler. Physical Facilities shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 6-403.11 (A) There were employee drinks stored above single service items. Areas designated for employees to eat and drinkFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 (A) There were employee drinks stored above single service items. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI.. The drinks were placed in the designated 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.
4-602.11; Priority; The ice machine had pink and black build up on the inside of the machine. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency necessary to preclude the accumulation of the pink and black build-up. CDI.. The ice machine was cleaned during the 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.
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 the shelves in the walk-in cooler to remove the black build up. Clean the gaskets on the cold hold units. Clean the storage shelves. Clean around the food prep areas. Clean out the cold hold units to remove the ice build up. Equipment shall be kept free of an accumulation of dirt; Food residue and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; Clean the floor in the kitchen and on the serving line to remove the build up of debris. Physical Facilities shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11 (A); Priority Foundation; There were three knives placed in the clean knife holder that had food debris on them. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The knives were placed 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.
3-501.17; Priority Foundation; Two containers of spinach artichoke dip and container of cheese dip was not date marked. This food items must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold-hold units must be maintained at 41F. CDI.. The food items were dated marked during the 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; There was some bread upfront that the customers could touch. There was no barrier between the customer and the bread items. Food must be stored in a manner to prevent contamination. CDI.. A barrier was placed in front of the bread. This was a general comment on the last inspection.
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.
4-501.12; Core; Several of the large brown cutting boards had deep cuts on both sides of the boards. Surfaces such as cutting boards and blocks that are subject to scoring and scratching must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. This is a repeat item from the last 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.
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 the shelves in the walk-in cooler to remove the build-up. Clean around the food food prep areas. Clean all the storage shelves to remove any build-up. Equipment must be kept free of an accumulation of dust; dirt; Food residue and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; Clean the floor and walls near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.