notedCode 3-501.16(A)(2) Priority: Milk is 43F in the milk coolerFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Milk is 43F in the milk cooler; salad is 47F on ice and boxed salad on ice is 45F. Maintain TCS foods in cold holding at 41F or less. CDI-Ice was added to the milk and the salad.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The Manager on duty did not have proof that a Manager's Food Safety Protection Manager's Test has been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid ServSafe or ANSI approved Manager's certificate on hand at the time of the inspection.
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) Priority: Hamburger is 47F and yogurt is 45F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. CD-The TCS food in the upright refrigerator was placed in the walk-in cooler which is 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.
3-501.16(A)(2) Priority: The milk in the milk refrigerator is 43F. Maintain TCS foods in cold holding at 41F or less. The milk was placed in the walk-in cooler.
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
7-204.11 Sanitizers; Criteria - Chemicals (P) There was one Quat sanitizer bottle that was above 500 parts per million. CDI.. The sanitizer bottle was corrected to 300 parts per million.
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.
4-602.13 Nonfood Contact Surfaces (C) Clean the filters above the stove to remove the dust.
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
6-303.11 Intensity - Lighting (C) Replace the blown light bulbs in the kitchen area. There must be at least 50 foot candles of light at all work all work surfaces.
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.
4-501.11 Maintain equipment in good repair. The ice machine is still not working. All equipment must be in good repair and easy to clean. This has been a repeat item on the last few items.
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 filters above the ovens to remove the dust. Equipment shall be kept free of an accumulation of dust and other 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 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 ceiling tiles to remove the dust build-up. Clean the physical facilities at a frequency necessary to remove 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)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The manager on duty did not have a certified Food protection manger who has shown proficiency of required information through passing a test that is part of an Accredited Program.
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.
; 3-501.17; Priority Foundation; There were some premade salads that were not date marked. Some raw and potentially hazardous foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. CDI.. The food items were date marked.
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; Ice was stored in trash bags. Ice is considered a food and must be stored in a clean location. Ice must be stored in food grade bags only. Food shall be protected from contamination.
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.
4-501.11; Core; Repair the ice machine in the kitchen. The ice machine is no longer producing ice. All equipment must be in good repair and easy to 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The Manager on duty did not have proof that a Manager's Food Safety Protection Manager's Test has been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid ServSafe or ANSI approved Manager's certificate on hand at the time of the inspection.
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)(1) ; Priority; There were small trays of cheese bits that being held hot at 98F. This potentially hazardous food must be held hot at 135F or above. CDI.. The cheese bits were placed in the trash can.
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.
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; The salad mix was being held on the line at 55F. This potentially hazardous food must be held hot at 41F or below. CDI... The food was removed from the line placed it the walk-in cooler and cooled down to 41F before the end of the inspection
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.
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; Clean the filters above the ovens to remove the dust. Equipment shall be kept free of an accumulation of dust and other 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.
4-602.11; Priority; There was a small amount of pink growth on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. CDI.. The ice machine was cleaned 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; The sanitizer in the spray bottle was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Chemical Sanitizer applied to Food-Contact Surfaces must meet the requirements in the current Food Code CDI.. The sanitizer bottle was corrected.
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.
3-304.14; Core; Wiping cloths were stored below cleaners in the kitchen. Wiping cloths must be stored in a manner to prevent contamination. CDI... The cloths were moved.
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.