notedCode 3-302.12 Unlabeled sugar in a container. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Unlabeled sugar in a container. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI-The sugar was labeled 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.
3-304.12 (B) Cups are stored in the rice and sugar. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
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.
5-501.115 Loose trash on the dumpster pad. Keep dumpster pads free of trash.
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.
notedCode 2-301.15 Only wash hands in handwashing sink. -PFHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15 Only wash hands in handwashing sink. -PF; Upon REHS entry; handwashing sink was turned off and employees were handling food. CDI: Food discarded and handwashing sink turned on.
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.
6-301.14 Post a handwash sign at each handsink. No handwashing sign at handsink. CDI: Sign provided.
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 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-PfFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf; Establishment is serving undercooked eggs but no consumer advisory is posted. CDI: REHS provided consumer advisory.
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; Observed food on the floor in walk in cooler and freezer.- Food shall be protected from contamination by storing the food at least 6 inches above the floors. Repeat.
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.
notedCode 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -PfCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf; Establishment is using chlorine as sanitizer but does not have correct test strips. CDI: PIC ordered test strips prior to REHS departure.
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) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed of reach insCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed of reach ins; shelving units; fryers; microwaves and outsides of equipment.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Cleaning needed of floors and walls under/behind equipment including prep sinks and 3 comp.
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; Observed multiple containers of food such as tuna salad; hot dogs; sausage; bacon; etc... without a date label.- Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.- CDI; Items were dated with the date prepared or opened.
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; Observed food on the floor in walk in cooler and freezer.- Food shall be protected from contamination by storing the food at least 6 inches above the floors.- 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.
3-501.16(A)(2); Priority; Observed multiple items (see temperature chart) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; unit was turned down and lid placed over items.
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.
2-402.11; Core; No one at time of inspection was wearing a hair restraint.- Food employees shall wear an effective hair restraint such as a hat or hair net.- Please make sure hair nets are worn.
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.
3-501.16(A)(1); Priority; Large container of burger patties holding below 135F inside grill hot-hold cabinet. TCS foods shall be maintained at 135F or above. CDI: Patties reheated to 165. Consider placing food in shallower pans and adjusting heat on unit.
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.
3-501.17; Priority Foundation; Container of commercially packaged coleslaw opened and not dated from a previous day. Observed no date markings on container of shredded cabbage inside reach-in. TCS foods held more than 24 hours shall be date marked; with day 1 as date of preparation. Commercially packaged TCS foods shall be dated for 7-days once the container is opened. CDI: Date markings applied.
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
3-307.11; Core; Observed cut tomatoes stored inside three plastic grocery bags. Food shall be protected from contamination that may result from a factor or source not specified. Please stored food inside food-safe containers that are meant to be washed; rinsed and sanitized.
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 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; Grease streaked down hood ventilation system; build-up observed on vent grates. Equipment nonfood contact surfaces shall be maintained clean. Please have vent thoroughly cleaned.
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; Dust build-up observed on ceiling vents and surrounding panels. Physical facilities shall be kept 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
6-403.11; Core; Employee phone stored over food prep surface on storage shelving. Lockers or other suitable facilities shall be located for employee personal item storage.
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.