notedCode 3-302.11 Priority- Small contaier of raw eggs over buttermilk in reach in cooler. In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Priority- Small contaier of raw eggs over buttermilk in reach in cooler. In all coolers; store foods according to final cook temperatures. Moved to bottom shelf; no points taken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(C ) Cleaning needed in reach in cooler with eggs and buttermilk. 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.
4-602.13 General cleaning of equipment exteriors and some interiors. Food debris in chest freezer. Non-food contact surfaces shall be clean to sight and touch.
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 Some floor cleaning needed around equipment and in walk in cooler. Physical facilities shall be maintained and kept 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.
4-602.13 Nonfood Contact Surfaces (C) Shelving underneath prep tables throughout have debris build up. Side of equipment has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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) Floors and walls surrounding cooking equipment has debris build up. Dust build up on ceiling above cook line and prep line. Physical facilities shall be maintained and kept 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; Upon arrival for inspection; there wasn't a person in charge with the food protection manager certification on site. The person in charge shall be a certified food protection manager. Discussed ensuring there is a PIC at all times with CFPM. CFPM arrived in the middle of 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.
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; Tomatoes and pimento cheese in make unit at prep line observed at 50 F. Raw chicken observed at 50 F inside low boy cooler at cook line. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately discarded tomatoes and pimento cheese. Raw chicken had been prepped within the last 4 hours; therefore PIC placed this item inside an ice bath for rapid cooling.
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; Raw chicken in low boy cooler (50 F) and all pans of prepped raw chicken in walk in cooler (46-50 F) were tightly sealed and stacked on top of one another; which does not allow adequate air flow for rapid cooling. Cooling shall be accomplished by loosely wrapping or unwrapping the food product to facilitate heat transfer. Corrected During Inspection - PIC immediately vented the items and placed all containers on ice bath for rapid cooling as these products were still within the 4 hour window from being prepped.
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.
4-602.13; Core; Shelving underneath prep tables throughout have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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
6-501.110; Core; Employees personal items stored directly on food prep table at entrance of kitchen. Lockers or other quiteable facilities shall be provided for the orderly storage of employees possessions
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Upon arrival for inspection; there wasn't a person in charge with the food protection manager certification on site. The person in charge shall be a certified food protection manager. Discussed ensuring there is a PIC at all times with CFPM.
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.
3-501.18; Priority; Facility has failed to date temperature control for safety; ready to eat foods such as lettuce and tomato. Product observed that was prepared on 1/26 that has not yet been discarded. Facility shall date TCS/RTE items as to when the product was opened or prepared in order to track the 7 day shelf life of those items. Once the 7 day shelf life has been exceeded the product shall be discarded. Corrected During Inspection - Discussed date marking requirements with PIC who will ensure these items are dated and discarded as required.
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.
3-304.12; Core; Scoops without handle observed buried in food products in top of make unit on prep line. Scoops shall have handles which should be stored above the top of the food and the container.
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.
5-205.15; Core; Standing water observed on floors underneath three compartment sink and prep sink due to piping of these sinks not being properly directed to drains. Plumbing fixture shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employees phone observed directly on prep surface above reach in cooler where biscuits are made. Employees jacket stored on shelving at prep line were single use items (still in plastic wrapping) are also being stored. Lockers or other quiteable facilities shall be provided for the orderly storage of employees possessions.
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.