Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray bottle of glass cleaner not properly labeled. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the mate Labeled at time of 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.
4-601.11 Wire shelving in walk in cooler has heavy food build-up. 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.
3-501.16 (A)(2) and (B); Priority; At the time of the inspection; cold cuts on make line stacked to top of rim of container are over 41F. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Food lowered.
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; Spray bottle of cleaner not properly labeled to identify the material. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC labeled at time of 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.
4-601.11 Foo/soil build-up on cooler wire shelves. 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.
notedCode 6-501.11 Cabinet door below soda dispenser are falling off. FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Cabinet door below soda dispenser are falling off. Floors; walls; and ceilings including the attachments shall be maintained in good 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 3-501.17 Date marking missing on multiple items in reach in coolers (pastaFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date marking missing on multiple items in reach in coolers (pasta; cooked chicken). Potentially hazardous foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. Food voluntarily disposed of.
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.
minorCode 4-601.11 Food debris on flour containerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 Food debris on flour container; walk in cooler wire shelves and some exteriors coolers. 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.
notedCode 3-501.17 Facility has failed to date temperature control for safetyFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Facility has failed to date temperature control for safety; ready to eat foods such as deli meats; couscous; marinara; cheesecake; gyro meat. pizza toppings; chicken alfredo; lasagna; cheese; etc. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Corrected During Inspection - Discussed date marking procedures with PIC to ensure products that are previously frozen are being dated appropriately when pulled out of freezer to thaw. PIC was able to identify when products were opened; prepared; or moved from freezer to coolers.
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 Food Storage - Preventing Contamination from the Premises (C) Large containers of raw chicken stored directly on floor in walk in cooler. Food shall be stored at least 6 inches off of 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.
5-203.13 Service Sink (C) Facility does not have an approved service sink for disposal of mop water and other liquid wastes. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops
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.
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 hood filters and behind cooking equipment. Physical facilities shall be maintained clean; 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.
3-302.11; Priority; Uncovered raw chicken stored directly next to uncovered ready to eat lettuce inside make unit at prep line. Food shall be protected from cross contamination by storing raw foods separate from ready to eat foods during preparation; storage and holding. Corrected During Inspection - PIC rearranged the make unit to ensure raw foods are separated from the ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.12; Core; Red cutting board hanging on storage shelving in back area is heavily stained. Surfaces for cutting shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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.
5-203.13; Core; Facility does not have an approved service sink for disposal of mop water and other liquid wastes. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops
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.
6-501.12; Core; Floors; walls and ceilings have dust and debris build up. Grease build up on hood filters and behind cooking equipment. Physical facilities 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Personal items are being stored directly on top of bulk food containers in back storage area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.; 6-403.11; Core; Open employee drink without lid observed being stored inside reach in freezer and on top of prep tables. Employees shall eat and drink only in designated areas were the contamintion of equipment; food; linens; etc; cannot occur.
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.
2-301.14; Priority; Employee observed handling raw ground beef and placing it onto grill; then proceeded to remove a ready to eat sub from the oven without properly removing gloves; washing hands; and placing new gloves on. Employee shall wash hands when switching between working with raw food and working with ready to eat foods. Corrected During Inspection - Inspector addressed this immediately with employee to ensure proper handwashing and glove changing are taking place. Provided education at the 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.
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; At the time of the inspection; one of the main make unit coolers was not holding 41 F or less. Feta and lettuce (70 F) were the only TCS products stored in the unit at the time of inspection. The remaining items that were removed from the unit when the PIC discovered it was not maintaining 41 F or less were observed in the walk in cooler. Deli meats; cheeses; steak; and raw chicken observed between 50-69 F. Corrected During Inspection - PIC voluntarily discarded all items that were not at 41 F or less. Maintenance arrived to facility during inspection to repair unit. All TCS items are being stored in other coolers that are maintaining 41 F or less until cooler can be repaired.
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; At the time of the inspection; one of the main make unit coolers were not maintaining 41 F or less. Equipment shall be maintained at good repair and proper adjustment. Maintenance was on site during inspection making repairs to unit.
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.
5-203.13; Core; Facility does not have an approved service sink for disposal of mop water and other liquid wastes. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops
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.
6-501.12; Core; Floors; walls and ceilings have dust and debris build up. Grease build up on hood filters and behind cooking equipment. Physical facilities 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.