4-501.114; Priority; The dish machine concentration was at 0ppm.- Sanitizer concentration for cleaning dishes shall be at the proper concentration in mechanical dishwashing machines. (50-200ppm/ chlor)- CDI; Maintenance was contacted; but for now sanitizing dishes in the 3 comp sink. 4-602.11; Core; Observed black residue buildup inside of the ice machine.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the ice machine and do so more frequently.
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; Core; Cleaning is needed on equipment throughout such as the prep tables; the shelving; sides of cooking equipment; the sides of the steamer; and gaskets throughout.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
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; Cleaning is needed on the floors; walls; and ceilings throughout. Especially in the drains at the 3 comp sink area..- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the facility.
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.
2-102.12; Core; No one at time of inspection was a certified food protection manager.- Person in charge shall be a certified food protection manager and be present at all hours of operation when food is being handled.- Please obtain certificate
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.
5-205.11 (B); Priority Foundation; Observed spaghetti noodles in handwashing sink.- A handwashing sink may not be used for purposes other than handwashing.- CDI; PIC informed to not use handwash sink as a dump sink.
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.
4-601.11 (A); Priority Foundation; Observed multiple utensils; pans; and the slicer that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items moved to be washed.
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)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to cooler units and some units turned 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
6-404.11; Priority Foundation; Observed multiple dented cans on shelves.- Once items such as cans are damaged; they shall be stored away from other food and equipment and returned to provider or thrown away.- CDI; items moved from shelves.
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; Observed multiple cloths being stored on counters throughout.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizer at the proper concentration.- Please do not keep cloths on counters.
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.
4-501.11; Core; The gaskets at the refrigeration unit nearest the prep area are torn. The shelving in the walk in cooler is rusting.- Equipment shall be maintained in a good state of repair and condition.- Please replace/repair items listed.
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; Core; Cleaning is needed on equipment throughout such as the prep tables; the shelving; sides of cooking equipment; the sides of the steamer; and gaskets throughout.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
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; Cleaning is needed on the floors; walls; and ceilings throughout. Especially near the pizza prep area.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the facility.
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.
4-601.11 (A); Priority Foundation - Several utensils on shelves were soiled but stored as clean; and electric slicer had drived food debris on it...Food contact surfaces of equipment and utensils shall be clean to sight and touch...CDI by placing soiled items at dish area and cleaning slicer. 4-602.11; Core; Observed black residue/mold buildup in top interior of ice machine...Equipment such as ice bins/machines shall be cleaned frequently enough to prevent mold build-up...Increase ice machine cleaning frequency.
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)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; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: Do not overfill make line top containers above fill or chill lines. After preparing; cutting or bagging foods; they must be cooled to 41F or less BEFORE placing on refrigerated make line top.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1); Priority Foundation - Three slices of pizza with sauce were at room temperature and were using time control; according to PIC; but no time was written on them and no written time as a public health control (TPHC) procedures were available for review...Written approved procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request...CDI by having PIC complete TPHC form. 3-501.19(B)(3); Priority Foundation - Three slices of pizza with sauce at room temperature had no time written on them of when sauce was removed from temperature control...Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control...CDI by voluntarily discarding pizza slices.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.15 Cooling MethodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Priority Foundation - Pizza sauce (prepared from room temperature) was cooling in covered 5 gallon containers with 18 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer; ice wands/paddles); adding ice as an ingredient; and/or loosely covering of completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster 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.
3-302.12; Core - Some containers of dry ingredients and bottles of sauces/dressings were unlabeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers and bottles 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.
2-402.11; Core - Food workers had facial hair that was not covered...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair that are designed to keep their hair from contacting exposed food and clean equipment and utensils...Instruct workers to wear required hair restraints.
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.
3-304.14; Core - One container of wiping cloth sanitizer was less than the required concentration for the sanitizer DDBSAused (lactic acid based)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing sanitizer with correct concentration.
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.
4-501.11; Core - Refrigerator door gaskets by main prep area were torn; and several wire shelves were rusty/peeling...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace gaskets and shelves with similar approved equipment. 4-502.11 (A) and (C); Core - A few containers and vinyl shelf liners were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged 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.
4-602.13; Core - Observed soiled laminate and wire shelving; cabinets under beverage self-service counter; large dough mixer exteriors; proofer exteriors and interiors; speed racks; reach-in refrigerator/freezer interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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.
6-501.11; Core - A few ceiling light shields were cracked and some holes were in walls. Women's bathroom toilet partition sides/edges were peeling and a few toilet seats were rough; peeling and damaged. Drain line under corner handsink by main prep area had a slow drip...Physical facilities shall be kept in good repair...Repair or replace damaged fixtures and surfaces above. 6-501.12; Core - Observed soiled ceiling panels; light shields; walls; flooring and floor drains throughout kitchen and storage areas. Ice machine exteriors and adjacent pipes/tubes were dusty; and vent hood filters were dusty/soiled. Bathroom door sides/edges were soiled...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.
4-602.11; Core; Observed black residue buildup inside of the ice machine.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the ice machine and do so more frequently.; 4-601.11 (A); Priority Foundation; Observed multiple utensils; pans; and the slicer that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items moved to be washed.
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.
2-402.11; Core; Only one employee did not have a hair restraint.- FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD- Please make sure all food employees have effective hair restraints. Hair being tied back is not an effective hair restraint.
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.
4-903.11(A); (B) and (D); Core; Observed multiple utensils with the food/mouth portion up.- Clean equipment and utensils shall be stored inverted to protect from contamination.- Please invert utensils so you do not grab the food/mouth portion.
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; The gaskets at the refrigeration unit nearest the prep area are torn. The shelving in the walk in cooler is rusting.- Equipment shall be maintained in a good state of repair and condition.- Please replace/repair items listed.
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; Core; Cleaning is needed on equipment throughout such as the prep tables; the shelving; sides of cooking equipment; the sides of the steamer; and gaskets throughout.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
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.
5-501.16; Core; Multiple hand sinks did not have a trash can nearby to dispose of paper towels.- If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory or group of adjacent lavatories.- Please add trashcans to these handsinks
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.
6-501.12; Core; Cleaning is needed on the floors; walls; and ceilings throughout. Especially near the pizza prep area.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the facility.
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.