5-205.11 (B); Priority Foundation; Employee was observed filling container of water for utensils in the handwashing sink may not be used for purposes other than handwashing. CDI- Employees were educated during the inspection.
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.
4-703.11; Priority - Hot water sanitizing rinse in dishwasher was less than 160F at the dish rack after running machine several complete cycles (maximum registering thermometer did not exceed 155 at dish rack)...Hot water sanitizing rinse shall reach a minimum utensil surface temperature of at least 160F...CDI- 3 compartment sink is now being used to sanitize dishes. EHS returning within 10 days to ensure that the dishwashing machine is reaching a proper sanitizing temperature.
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); Repeat; Cut cabbage; cooked corn; and cut tomatoes in ice baths weee holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cooked corn and cut cabbage were taken to close refrigeration to be cooled at cut tomatoes at 80F were voluntarily discarded.
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 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C); A few bulk containers of fine food ingredients were found with no labels. Fine food ingredients in working containers shall be labeled with their common name.
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.
notedCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Employee was observed cooking food was wearing a watch. Other than a plain wedding band; employees may not wear jewelry on their wrists or hands while preparing food items.
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.
4-901.11(A); Employee stated they use wiping cloths to dry off equipment and utensils after they are cleaned. Air dry equipment and utensils after cleaning and sanitizing.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling in the main prep line and the wall in the dishwashing area have buildup and need to be cleaned. Physical facilities 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.
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); Diced tomatoes; cut lettuce; and pasta were found being stored in prep bottom coolers below 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was moved to the walk in cooler to cool down before a 4 hour period elapsed. Full deductions will be taken if this item is repeated again.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Food was being stored under an area of the walk in cooler with large amounts of ice building and water was dripping on to the food containers. Food shall be stored in a clean; dry area where it is protected from potential 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Utensil was found being stored in a food container with its handle directly touching the food. Of utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Microwave interior bottom is damaged and should be replaced. Multiple lights under the grill hood are not functioning. 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.
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); Ceiling in the main prep line and the top of the grill hood/lights have buildup and need to be cleaned. Physical facilities 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); A few live flies were observed in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control during warmer months.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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); Monitor above cook line and grill hood have soil buildup and should be cleaned. Non food contact surfaces shall be kept free of soil residue 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.
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); Wall behind the dishwashing area has brown/black buildup and needs to be cleaned. Physical facilities shall be cleaned at a frequency 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.
minorCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C); A few bulk containers of fine food ingredients were found with no labels. Fine food ingredients in working containers shall be labeled with their common name.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw fish was observed being stored above ready to eat food in a reach in cooler. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed. Full deductions will be taken if this item is repeated again.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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); Cut lettuce in a prep bottom cooler was at 49F and pico in an ice bath was at 52F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cut lettuce was voluntarily discarded and Pico was completely submerged in fresh ice to be cooled.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Cut tomatoes in the walk-in cooler were found with no date marking. After being prepared; ready to eat potentially hazardous food shall be dated to indicate when they must be discarded within a 7 day period. CDI- Tomatoes were dated as needed.
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.
3-302.11; Priority; One pair of tongs was used to grab seafood plates out of the reach-in cooler; flip raw products on the grill; and remove the finished product from the grill. CDI: Finished product placed back on grill to sear and another pair of tongs was used for finished RTE product...Food shall be protected from cross contamination by separating raw animal foods and ready-to-eat foods during preparation; holding; and display.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Pico and sour cream on ice at the server line measured up to 47F in the upper portions not in contact with the ice. CDI: Pans were rotated out; more ice was added; and the new pans were placed deeper into the ice. Cold holding in every other area was fine...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
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; A pickle barrel is stored on the floor of the produce walk-in cooler. Lift this barrel off the ground and onto a rack...Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above 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.
3-304.14; Core; Sanitizer buckets seen on the floor of the prep area and in the mop sink area. Some buckets not currently in use were soiled in the bottom of the inside...Containers of sanitizing solutions for wiping cloths shall be stored off the floor and in a manner that prevents contamination of food and clean equipment/utensils. Clean buckets after use and store buckets off the floor.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Improvement seen. Dry storage shelves near the office have light residue buildup. A large fan in the kitchen has debris buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or 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.
6-501.11; Core; One of the lights in the walk-in cooler is out. Replace this light...Physical facilities shall be maintained in good repair.; 6-501.12; Core; Improvement seen in overall cleaning. The floor under the hot line equipment has light residue buildup...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.
4-703.11; Priority - Hot water sanitizing rinse in dishwasher was less than 160F at the dish rack after running machine several complete cycles (maximum registering thermometer did not exceed 157F at dish rack and was as low as 148F during one cycle)...Hot water sanitizing rinse shall reach a minimum utensil surface temperature of at least 160F...CDI by resolving problem during inspection and hot water sanitizing rinse was well above 160F at rack.
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.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product or time as a public health control (TPHC) can be used...CDI by properly refrigerating foods at incorrect temperatures. Explained and provided TPHC form to PIC.
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 - A few open cartons of milk had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours after preparation or packages opened shall have dates (preparation/open date or use by date or both)...CDI by discarding cartons of milk.
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
7-102.11; Priority Foundation - One bottle labeled as glass cleaner had purple liquid in it (purple liquid was not glass cleaner)...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by discarding liquid from bottle.
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.
3-302.12; Core - Some bottles/containers of dressings; sauces and breading were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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 - Several clean dishes and pans were stored with food contact sides up and unprotected; and some were splattered with food debris. Several clean food containers were stacked while wet...Clean food equipment and utensils shall be protected from contamination; stored in self-draining position that allows air drying and covered or inverted...Cover or invert items above; and separate stacked container/dishes so they completely air dry before stacking. Do not clean store dishes where they can be splattered or soiled with food.; 4-904.11; Core - Observed forks and spoons stored in containers with food contact sides presented to user...Knives; forks and spoons not prewrapped shall be presented so only handles are touched by employees...Store utensils so handles are presented to user.
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.
4-205.10; Core - At soda dispensing stations; when ice bin lids are open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate devices on ice bin lids so that when lids are open; soda cannot be dispensed from above.; 4-502.11(A) and (C); Core - Several food containers; metal bowls; long plastic trays (sheet trays); and handles of dispensing tongs were cracked or damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - Several shelves inside reach-in refrigerators and in dry storage were peeling or rusty...Food service equipment shall be kept in good repair...Replace damaged/rusty shelves with similar approved shelving.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled speed racks; storage shelves; interiors of some refrigerators/freezers; undersides of solid metal shelves and dishwashing area counters. Some clean food containers had old stickers/sticky residues on exteriors...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above. Remove all sticky residues from container exteriors.
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.
5-501.115; Core - Some old unused equipment was in dumpster enclosure...Trash and recycling dumpster enclosure shall be maintained free of unnecessary items and kept clean...Remove old equipment/items and properly dispose of it.; 5-501.116; Core - Observed soiled exteriors and interiors of kitchen trash cans...Trash and recycling receptacles shall be kept clean...Increase cleaning frequency of trash cans.
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.
6-501.11; Core - No hot water was available at dish machine spray rinse arm. Long hose from mop sink was used to spray hot water to pre-clean dishes at dish washer area. Cold water knob was missing at mop sink/can wash faucet...Physical facilities shall be kept in good repair...Provide hot and cold running water where needed. Discontinue using hose attached to mop sink faucet to clean utensils in dish machine area.; 6-501.12; Core - Observed soiled ventilation hoods and filters; kitchen/storage area walls (including cords; conduits; etc.); flooring under equipment and chemical storage room; baseboard tiles; dish machine vent hood stack interiors and floor fan exteriors...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.