6-501.11; Core; There is a lot of damage/missing tiles around the walk in cooler and plastic lining to the side that isn't easily cleanable.- Physical facilities shall be kept in good repair.- Please remove the plastic lining and repair the tiles around the door.
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; Observed some buildup of debris in the walk in cooler floors around the sides and corners.- Physical facilities shall be kept clean.- Please clean the walk in cooler floors
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.
3-302.12; Core; A few sauces in metal containers at the main cook line did not have a label of what the product is.- Containers of foods not easily recognizable must be labeled with the common name of food.- CDI; items were labeled during 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.
3-304.14; Core - Several moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated 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.
4-501.12; Core - Cutting boards had deep cut/crack in the middle.- Once no longer easily cleanable due to cuts/cracks; cutting surfaces shall be replaced or resurfaced.- Please resurface or replace cutting boards. 4-501.11; Core; Gaskets on the prep line unit and the walk in cooler are torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Some 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...CDI by properly refrigerating foods. NOTE: Do not overfill make line top food containers to ensure foods are maintained at 41F or less.
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; Core - (REPEAT) Several moist/soiled wiping cloths were on counter tops; and chlorine sanitizer concentration in one bucket was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated 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.
4-903.11 (A) - Some clean dishes were stored uncovered/unprotected...Clean food and beverage equipment and utensils shall be protected by covering or inverting them...Cover or invert clean dishes on clean surfaces.
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; Core - (REPEAT) Several wire shelves were peeling/damaged...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving. 4-205.10; Core - (REPEAT) At soda dispensing station; when ice bin lid below is open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.12; Core - One cutting board had deep cut/crack in the middle...Cutting boards with cuts; scratches; and gouges shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...CDI by discarding cutting board in trash.
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.
5-501.113(B); Core - Trash dumpster used by establishment had one missing top lid...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Replace dumpster with one that has attached top lids in good condition 5-501.116; Core - Grease/oil dumpster had grease/debris accumulation on top exterior...Trash and recycling receptacles shall be kept clean to prevent objectionable odors and attraction of insects; etc...Increase cleaning frequency of grease/oil dumpster.
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 - (REPEAT) Plastic was lining exterior wall of walk-in cooler by 3-comp sink (plastic not easy to clean). When hot and cold water knobs were completely turned off at mop sink/can wash facuet; water continued to flow through end of faucet...Physical facilities shall be kept in good repair...Remove plastic lining exterior walk-in wall; and repair leaking mop sink faucet.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.
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 - Some 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...CDI by properly refrigerating foods. NOTE: Do not overfill make line top food containers to ensure foods are maintained at 41F or less.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - General tso chicken was cooling in container on table with 7-8 inch food depth (no active cooling taking place)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer; ice paddles); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling method for faster cooling (using containers with shallow food depth).
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.
3-302.12; Core - A few containers of flour; etc. were not labeled with name of product inside...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.
3-304.14; Core - Several moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated 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.
3-304.12; Core - Handle of ice scoop was touching ice in lower bin of ice machine...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of ice OR in hot water at 135F or above...CDI by properly storing ice scoop. NOTE: Remember that scoops; spoons; forks; etc. with handles are to be used to dispense foods--not cups without handles.
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.
4-502.11(A) and (C); Core - A few containers; container lids and utensils were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - Some wire shelves were peeling/damaged...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.; 4-205.10; Core - At soda dispensing station; when ice bin lid below is open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above.; 4-102.11; Core - Cut broccoli was stored in egg noodle cardboard box (not approved for broccoli storage)...Single use articles used for food contact shall be kept clean...Do not store washed and cut broccoli in absorbent boxes previously used for other foods and which are not easy to clean and sanitize.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interior top and corners of dish machine had significant calcium/lime build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment/utensils and ensure equipment performs its intended function...Increase cleaning (removing calcium/lime build-up) of dish machine interiors.
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 - Oven interior bottom was soiled; and several clean food containers had old tape/sticky residues on exteriors...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of oven interiors; and completely remove old tape/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.
6-501.12; Core - Tubing/pipes and wall behind ice machine had dust build-up...Physical facilities shall be kept clean...Increase cleaning frequency behind ice machine.; 6-501.11; Core - Grout/caulk along wall near baseboard tiles by grill/cook line was very burned; damaged and cracked. Back kitchen mop sink faucet was leaking...Physical facilities shall be kept in good repair...Repair/replace damaged grout/caulk and repair leaking faucet.
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.
3-501.16(A)(1) ; Priority; There was a pan of cooked beef seating on a shelf at an temperature of 96F. This potentially hazardous food must be held hot at 135F. CDI.. The food must be reheated to 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.
3-302.12; Core; There were several containers of dry foods that were not labeled. Except for containers holding Food that can be readily and unmistakably recognized such as dry pasta; working containers holding Food or Food ingredients that are removed from their original packages for use in the Food Establishment such as cooking oils; flour; herbs; salt; spices; and sugar must be identified with common name of the Food. CDI... The containers were labeled.
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 4-601.11(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 shelves in the walk-in cooler. Clean around the wok and cooking 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; There was some lotion that was stored above an open bag of flour. Any toxic item must be stored so they can not contaminate Food; Equipment; Utensils and Single Service items. CDI... The lotion was placed in the trash can by the manager.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; There were several food items that were cooling in deep containers. There were some food items that were left on the stove to cool. Once food falls below 135F the cooling process must start. Foods must be cooled by using the following methods: placing food into a shallow pan; placing foods into smaller portions; using rapid cooling equipment; using heat transfer equipment; adding ice as an ingredient. CDI.. The food was placed in to smaller portions and cooled down.
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
3-307.11; Core; There a container of fried food that was left uncovered. The food item was stored on a lower shelf. The food item could become contaminated if the floor is cleaned. CDI... The food item was covered.
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.