4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Drink machine nozzles had black built up residue present on interior nozzles. Soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean soda nozzles more frequently.
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quaternary ammonia sanitizing solution had a concentration of 0 PPM within sanitizing bucket. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Ensure that wiping cloth buckets have proper concentration of sanitizing solution.
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.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Quaternary ammonia sanitizing solution had a concentration of 100 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Two more tablets were added to the sanitizing basin and tested to be ~200 PPM.
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.
3-403.11 (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service (P) Soups being reheated from previous service were placed into hot holding after being reheated to 147-152F. Food being reheated from previous service shall be reheated to 165F within 2 hours. Commercial prepared ready-to-eat foods (not from previous service) shall be reheated to at least 135F within 2 hours. CDI: Food was reheated to at least 165F.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Observed plastic and metal containers stacked together while still wet (clean dishes area). Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee cell phone was stored on prep table of back make-line. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. CDI: Employee phone removed. Keep personal items in designated areas.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Provolone and Swiss cheese in rightmost flip top unit were stacked beyond fill line and had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was portioned into multiple containers and allowed to cool to 41F.
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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quaternary ammonia sanitizing solution had a concentration of 0 PPM within sanitizing bucket. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Ensure that wiping cloth buckets have proper concentration of sanitizing solution.
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.
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Drink machine nozzles had black built up residue present on interior nozzles. Soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean soda nozzles more frequently. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Can opener and inserts had accumulations of food debris while stored as clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Can opener was cleaned during inspection and PIC was shown how to remove inserts.
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) Floor drain near 3-compartment sink had accumulations of food and other debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floor drain.
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.
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Drink machine nozzles had black built up residue present on interior nozzles. Soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean soda nozzles more frequently.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Tomatoes and chicken in leftmost flip top unit were stacked beyond fill line and had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was portioned into multiple containers and allowed to cool to 41F.
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.
4-601.11 (A); Priority Foundation; Observed small number of metal and plastic containers with stickers and sticker residue in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - moved for rewashing in 3-comp sink.
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; Found two gallons of milk that were not date marked. PIC did not know when they were open. TCS food (time/temperature control for safety food) 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. CDI by voluntary discard by PIC.
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.
4-903.11(A); (B) and (D); Core; Observed plastic and metal containers stacked together while still wet (clean dishes area). Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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.
4-602.11; Core; Drink machine nozzles had black built up residue present on interior nozzles. Soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Scrub soda nozzles with soap; then soak in 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.
3-501.17; Priority Foundation; One gallon of milk was not date marked. TCS food (time/temperature control for safety food) 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. CDI by educating PIC and date marking.
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.
6-501.15; Priority Foundation; Floor cleaning has improved but there are still some food debris under the shelving in the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor. Half credit 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.