criticalCode Observation: The ice machineCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The ice machine; ice scoop holder; and ide dispenser at fountain drink machine all have microbial growth and need to be sanitized. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
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 Observation: Fountain drink syrup/residue is building up on the floor below the fountain drink machine. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Fountain drink syrup/residue is building up on the floor below the fountain drink machine. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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.
Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Oservation: Manager could not locate written procedures for employees to follow when responging to vomiting or diarrheal evemts. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Mens restroom and rear kitchen handsink were not stocked with handwashing cleanser. 6-301.11 Handwashing CleanserHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Mens restroom and rear kitchen handsink were not stocked with handwashing cleanser. 6-301.11 Handwashing Cleanser; Availability (Pf) CDI: Soap was placed at both sinks.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Manager could not locate test strips. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
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.
Observation: Debris and syrup from fountain drinks are building up on the floor. 4-602.13 Nonfood Contact Surfaces (C)
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.
Observation: Mens bathroom was not stocked with toilet paper. 6-302.11 Supply toilet tissue at each toilet. -Pf
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
Observation: Written procedure for employees to follow when responding to vomitting or diarrheal events was not present. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Hot dogs in standing cooler were holding at 53FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Hot dogs in standing cooler were holding at 53F; cooler is not working properly. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: All foods were removed from cooler and disposed of.
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
Observation: Screws in ice machine have been replaced and they are rusting and rust is flowing into the ice machine. 3-307.11 Miscellaneous Sources of Contamination (C)
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.
Observation: Syrup is building up below the fountain drink machine. 4-602.13 Nonfood Contact Surfaces (C)
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.
Observation; Water at the 3 compartment sink only reached 118F. Minimum water temp at 3 compartment sink is 120. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC is not a CFPM. The 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
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.