minorCode 2-402.11 Effectiveness - Hair Restraints (C) The employees were not wearing hair restraints during the inspection. Employee's must wear a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) The employees were not wearing hair restraints during the inspection. Employee's must wear a hat; hair net; or any other effective measures to keep hair out of the food. This was a general comment on the last inspection.
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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) The test strips on hand at the time of the inspection had expired. Provide a valid test kit with a color chart at all times to test the strength of the sanitizer. CDI.. A test kit was ordered 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) 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 stove top and cooking equipment. Clean the sides of the deep fryer. Clean the storage containers. Equipment must be cleaned at a frequency necessary to eliminate build-up.
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 PHYSICAL FACILITIES shall be maintained in good repair. Clean the floor and walls near the sinks and food prep areas. Clean the walls behind the cooking equipment. Clean physical facilities at a frequency necessary to eliminate the build-up of 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.
minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid Manager's ANSI approved or ServSafe certificate. There was a valid certificate on hand but the person it was issued to was not on duty.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) There was one spray bottle that was not labeled. All working containers taken from bulk supplies and placed in another container must be labeled with the common name of the item in the spray bottle. CDI.. The spray bottle was labeled.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11 Food Display - Preventing Contamination by Consumers (P) There were red apples that were being offered for sale and were unwrapped in a bowl on the counter. Since the skin of the apple maybe consumed the apples must be wrapped to prevent contamination. CDI.. The apples were wrapped.
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.
minorCode 2-402.11 Effectiveness - Hair Restraints (C) The employees were not wearing hair restraints during the inspection. Employee's must wear a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) The employees were not wearing hair restraints during the inspection. Employee's must wear a hat; hair net; or any other effective measures to keep hair out of the food.
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)(C) Single-Service utensils were stored with the food contact portion facing in the same direction. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Single-Service utensils were stored with the food contact portion facing in the same direction. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near the cooking equipment. Clean the floor around the deep fryers to remove the grease. Clean physical facilities as often as necessary to remove the build-up of grease.
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 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid Manager's ANSI approved or ServSafe certificate.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs were being held cold at 41F. This potentially hazardous food must be held at 41F or below. CDI.. The eggs were placed in the trash can by the manager on duty.
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.
notedCode 4-903.11(A)(C) Single-service items were stored on a dirty shelf. Single-service items were stored with the food contact portion facing in the same direction. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Single-service items were stored on a dirty shelf. Single-service items were stored with the food contact portion facing in the same direction. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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 4-501.14 The sanitize drainboard of the three compartment sink had debris on the board and needed to be cleaned. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 The sanitize drainboard of the three compartment sink had debris on the board and needed to be cleaned. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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) 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 stove top and cooking equipment. Clean the sides of the three compartment sink. There was also standing water inside the central prep cooler. Equipment must be cleaned at a frequency necessary to eliminate build-up.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor near the sinks and food prep areas. Clean the floors under the deep fryers. Clean physical facilities at a frequency necessary to eliminate build-up and 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.
3-302.11; Priority; Noted a container of raw hamburger patties were stored over RTE hot dogs. Foods shall be stored based on final cook temps with raw proteins under RTE. CDI: Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) - Noted one container of hot dogs date mark for 3/6 in the tall reach in cooler. Also found a container of lettuce date marked for 2/22 in the prep cooler. TCS items can only be held for 7 days maximum. CDI- EHS - Item discarded.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- The condensor unit for the central prep cooler is leaking. Person in charge already working with technician to have unit repaired. Maintain all equipment in good repair. 4-501.12 Cutting Surfaces (C)- Noted cutting board (attached to the work top cooler) deeply scratched. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZEDCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- The condensor unit for the central prep cooler is leaking. Person in charge already working with technician to have unit repaired. Maintain all equipment in good repair. 4-501.12 Cutting Surfaces (C)- Noted cutting board (attached to the work top cooler) deeply scratched. Surfaces such as cutting blocks and boards that are subject to scratching and scoring 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.
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)- Observed an accumulation of residue build up along the side panels and back splash of the deep fryer units. Also noted an accumulation of standing water inside the central prep cooler unit. Further investigation determined the standing water is the result of leak coming from the condenser unit. FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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.
Noted one container of chopped lettuce date mark for 8/31. TCS items can only be held for 7 days maximum. CDI- EHS - Item discarded.
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.
Toxic substances properly identified stored & used
Inspector’s notes
Noted label missing for a working spray bottle of Pine-sol. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- items relabeled.
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.
majorCode Noted ambient air thermometer missing for prep cooler unit. 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 that is located to allow easy viewing of the device's temperature display. VR- education providedEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Noted ambient air thermometer missing for prep cooler unit. 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 that is located to allow easy viewing of the device's temperature display. VR- education provided; PIC shall replace thermometer by Oct 3rd.
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 Noted cutting board (attached to the work top cooler) deeply scratched. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZEDCleaning and sanitizing
Noted cutting board (attached to the work top cooler) deeply scratched. Surfaces such as cutting blocks and boards that are subject to scratching and scoring 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.
majorCode Noted current Quat test strips are discolored and no longer accurate. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR- Replace noted test strips by Oct 3rd. Text picture of replaced test strips to EHSCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Noted current Quat test strips are discolored and no longer accurate. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR- Replace noted test strips by Oct 3rd. Text picture of replaced test strips to EHS; Tracie Davis (984) 239-1105.
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.
Observed an accumulation of residue build up along the side panels and back splash of the deep fryer unit. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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.
Observed an accumulation of grime and grease build-up underneath the cookline equipment. 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.
3-302.11; Priority; Container of raw eggs stored over RTE hot dogs. Foods shall be stored based on final cook temps with raw over RTE. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.