notedCode Observation: The hand sink in the second restroom - faucet does not provide a 15 second stream of water continuously. It i intermittent between 4-10 seconds at a time wihtout also producing hot water. Adjust faucet so it will produce at a minimum 15 second stream of water for each pass when knob is depressed. 5-202.12 Handwashing SinksHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink in the second restroom - faucet does not provide a 15 second stream of water continuously. It i intermittent between 4-10 seconds at a time wihtout also producing hot water. Adjust faucet so it will produce at a minimum 15 second stream of water for each pass when knob is depressed. 5-202.12 Handwashing Sinks; Installation (C) (C) A self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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 Observation: The staff member was not wearing a hair covering during food production tasks. Ensure that all staff wear hair covering during production tasks. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: The staff member was not wearing a hair covering during food production tasks. Ensure that all staff wear hair covering during production tasks. 2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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 Observation: The single service cups displayed at the register are not dispensed in a manner to prevent hand to mouth contact when pulling the cups apart/not stored in a dispenser. Cups can be kept and dispensed in the original plastic wrap sleeve to prevent hand contact of cups when pulling cups out. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handledEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: The single service cups displayed at the register are not dispensed in a manner to prevent hand to mouth contact when pulling the cups apart/not stored in a dispenser. Cups can be kept and dispensed in the original plastic wrap sleeve to prevent hand contact of cups when pulling cups out. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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.
Observation: The spray wand on the dish sink does not shut off at wand handle. Repair spray wand. 5-205.15 System Maintained in Good Repair. (B) Maintained 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.
majorCode Observation: Facility did not have instructions for vomit and diarrhea clean up. CDI: Gave instructions to staff during inspection.2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Facility did not have instructions for vomit and diarrhea clean up. CDI: Gave instructions to staff during inspection.2-501.11; Priority Foundation; FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode Observation: The lemon squeezer in the clean dish drain had visible accumulated soil. CDI: Utenisl was placed back into dish for cleaning. 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The lemon squeezer in the clean dish drain had visible accumulated soil. CDI: Utenisl was placed back into dish for cleaning. 4-601.11 (A); Priority Foundation; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
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 Observation: A time control policy in writing is not available for the blanchd fries left out at room temperature. CDI: TPHC given to operator during inspection. 3-501.19Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: A time control policy in writing is not available for the blanchd fries left out at room temperature. CDI: TPHC given to operator during inspection. 3-501.19; If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request ***REPEAT***
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The prep refrigeration units do not have thermometers and/or thermometers are not operating properly or calibrated to determine actual air temperature. Ensure al refrigeration units have a working thermometer in the warmest part of the unit. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The prep refrigeration units do not have thermometers and/or thermometers are not operating properly or calibrated to determine actual air temperature. Ensure al refrigeration units have a working thermometer in the warmest part of the unit. 4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE
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 Observation: The staff member was not wearing a hair covering during food production tasks. Ensure that all staff wear hair covering during production tasks. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: The staff member was not wearing a hair covering during food production tasks. Ensure that all staff wear hair covering during production tasks. 2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
minorCode Observation: The gasket on the 3 door deli prep refrigerator poor repair. The caulking around the perimeter of the sink is heavily accumulated with debris (repair or replace) 4-501.11Cleaning and sanitizing
Observation: The gasket on the 3 door deli prep refrigerator poor repair. The caulking around the perimeter of the sink is heavily accumulated with debris (repair or replace) 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 Observation: The floors under equipment throughout kitchen are accumulated with debris. Implement a cleaning schedule and increase frequency in these areas.6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The floors under equipment throughout kitchen are accumulated with debris. Implement a cleaning schedule and increase frequency in these areas.6-501.12; Core; (A) 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Facility is utilizing a 4-hour time hold for their blanched fries but did not have the accompanying written procedures. If time without temperature control is used as the public health control for a working supply of TCS food then written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI: Written procedures given during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray bottle of chemical cleaner without identifying label. Working containers used for storing toxic materials shall be labeled with the common name of the material. CDI: Label added.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Fries cooling inside large portions are not getting any airflow to inner portions of the food. Cooling shall be accomplished by placing food in shallow pans and separating food into thinner portions. CDI: Food separated to allow better heat transfer.
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.
3-304.14; Core; Damp wiping cloth stored on flip-top cutting board surface and on hand washing sink basin. Cloths in-use shall be held between uses in a container of chemical sanitizer.
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; Rust observed on shelving inside reach-in units and on shelving in chemical storage. 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.
4-602.13; Core; Cleaning needed on fryer stations. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.