4-601.11 (A); Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- Food contact surfaces 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.
3-501.16 (A)(2) and (B); Priority - Observed some buttermilk batters that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; item was 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed trash cans being stored up against food in the dry food pantry and potatoes stored directly next to handsink without a splash guard.- Food shall be protected from splash and sources of contamination.- CDI; trash cans were moved and potatoes were moved.
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.
4-903.11(A); (B) and (D); Core - Many clean food pans; dishes; etc. were stacked while wet. - Clean equipment and utensils shall be stored in a self draining position to allow air drying and dishes shall be stored where they are not exposed to splash.- Please do not wet stack dishes
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.
6-201.11; Core - (REPEAT) Flooring under equipment was pitted; cracked and damaged in several different places.- Floors shall be constructed and installed so they are smooth and easily cleanable- CDI; documentation provided showing this is to be completed in a few weeks
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; Observed multiple dishes that were deemed clean with food debris still on them.- Food contact surfaces 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.
4-903.11(A); (B) and (D); Core; Observed stacks of plates directly next to hot hold box with food splash on them.- Clean equipment and utensils shall be stored where they are not exposed to splash or other contaminations.- Please use either a cover plate that you switch out often; or move dishes to where they cannot get splash on them
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.
6-201.11; Core - (REPEAT) Flooring under equipment was pitted; cracked and damaged in several different places.- Floors shall be constructed and installed so they are smooth and easily cleanable- CDI; a work order has already been placed for the flooring. Documentation provided showing this was done before my visit.
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.
3-302.11; Priority; Observed multiple containers of raw beef being stored overtop of containers of raw fish.- Raw animal foods shall be stored by order of final cooking temperature with the highest required temperature at the bottom.- CDI; items were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- Food contact surfaces 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.
3-501.16(A)(1); Priority - (REPEAT)- Multiple items (see chart above) were below 135 degrees F.- TCS foods stored for hot holding shall be 135 degrees F or higher.- CDI; items were reheated.
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many 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 throughout entire product...CDI by properly refrigerating; putting bags of ice on foods or under foods.
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; Observed cooling of cheese and chicken in large containers and having no room for air to go through.- TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (ice paddles; freezer; etc.); adding ice to food as ingredient and/or loosely covering cooling food or 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.
3-304.14; Core - (REPEAT) A few moist/soiled wiping cloths were on counter tops.- Cloths used for wiping surfaces shall be stored in between uses in a chemical sanitizing solution.- Please make sure cloths stay in sanitizer.
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); (B) and (D); Core - Many clean food pans; dishes; etc. were stacked while wet; and some dishes were stored above cooking area with food splash on them.- Clean equipment and utensils shall be stored in a self draining position to allow air drying and dishes shall be stored where they are not exposed to splash.- Please do not wet stack dishes and find a way to protect dishes on make line
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.
6-201.11; Core - (REPEAT) Flooring under equipment was pitted; cracked and damaged in several different places...Floors shall be constructed and installed so they are smooth and easily cleanable...Repair damaged flooring so it is easily cleanable. 6-501.11; Core - (REPEAT) Some ice was accumulated on walk-in freezer lines below/beside evaporator...Physical facilities shall be kept in good repair...Repair condensation leaks.
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 - Many stacked food containers had old stickers and sticky residues on exteriors (stickers and residues on exteriors can stick to interiors of pans stacked on top); and several food containers had food debris on them but were stored as clean. Hand slicer was being stored as clean with food debris on it...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area. 4-703.11; Priority - Observed worker spraying off large metal bowl (used for whipping butter) and other large equipment items but did not sanitize them after cleaning (must first wash with soapy water and rinse soap off)...After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method...CDI by sanitizing bowl and other items as required.
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 - (REPEAT) Cheese sauce and mashed potatoes were below 135F on steam table (see temperature chart)...After properly reheating or cooking; TCS* foods that are hot holding shall be kept at 135F or above throughout entire product...CDI by properly reheating foods or thoroughly stirring
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many 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 throughout entire product...CDI by properly refrigerating; putting bags of ice on foods or under foods. Time as a public health control procedure was discussed with PIC and TPHC form was given and completed on site.
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 - (REPEAT) Cubed cooked potatoes were cooled in completely covered large container (5-6 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 (ice paddles; freezer; etc.); adding ice to food as ingredient and/or loosely covering cooling food or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling of potatoes.
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.
4-203.12 (B); Priority Foundation - Many round indicating thermometers in refrigerators (the only ones available in units) were accurate to plus or minus 5 degrees F...Ambient air thermometers shall be accurate to plus or minus 3 degrees F...CDI by informing PIC of requirement. Air temperature of units shall be 41F or less.
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.
3-304.14; Core - (REPEAT) A few moist/soiled wiping cloths were on counter tops. Quaternary ammonium sanitizer (QA) in some wiping cloth buckets was less than 150F (minimum required concentration for Oasis 146 used). At least one wiping cloth bucket was stored on floor...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses; and sanitizer buckets shall be stored above the floor...Store in-use wiping cloths and sanitizer buckets 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); (B) and (D); Core - Many clean food pans; dishes; etc. were stacked while wet; and many dishes/containers were stored on shelves with food contact sides up...Clean equipment and utensils shall be protected from contamination; stored in self-draining position that allows air drying and covered or inverted...Separate pans; dishes; etc. so they completely air dry before stacking; and cover or inverted clean (dry) utensils/dishes.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Boxes of disposable food containers were on floor in outside storage building...Disposable single service food/beverage containers shall be stored 6 inches above floor...Elevate boxes of disposable containers 6 inches.
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 - Some wire shelves were rusty/peeling in refrigerators and dry storage...Food service equipment shall be kept in good repair...Replace damaged shelving with similar approved shelving. 4-502.11(A) and (C); Core - (REPEAT) Many metal baskets used for rolls have peeling/chipping surface; and at least a few food containers were cracked/damaged...Food service utensils shall be kept in good repair...Replace 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.
notedCode 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 - Some speed racks; shelving and dunnage racks; refrigerator door gaskets; equipment door handles were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment 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.
6-201.11; Core - (REPEAT) Flooring under equipment was pitted; cracked and damaged in several different places...Floors shall be constructed and installed so they are smooth and easily cleanable...Repair damaged flooring so it is easily cleanable. 6-501.11; Core - (REPEAT) Some ice was accumulated on walk-in freezer lines below/beside evaporator...Physical facilities shall be kept in good repair...Repair condensation leaks. 6-501.12; Core - Vent hood above dish machine and ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of 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.
2-401.11; Core - One large covered employee beverage was on shelf above food prep area...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment cannot result...CDI by properly storing beverage.
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.
3-501.14; Priority - Cheese sauce cooling from yesterday was 43-46F after more than 6 hours...TCS* foods shall be cooled from 135F to 70F and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding 5 containers of cheese sauce (about 2-1/2 gallons).
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.
3-501.16(A)(1); Priority - Mashed potatoes in steam table and hot holding in large steam well were were below 135F (see temperature chart)...After properly reheating or cooking; TCS* foods that are hot holding shall be kept at 135F or above throughout entire product...CDI by reheating mashed potatoes at incorrect temperatures.
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.
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; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating; putting in ice bath or adding ice to/on top of product.
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 - Cheese sauce was cooling in covered and stacked containers in walk-in cooler with almost 6 inch food depth (too deep for thick food like cheese sauce). Ranch dressing was also cooling (from room temperature preparation) in tightly covered containers...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (ice paddles; freezer; etc.); adding ice to food as ingredient and/or loosely covering cooling food or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling and voluntarily discarding cheese sauce cooling from yesterday.
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 - Quaternary ammonium sanitizer (QA) in some wiping cloth buckets was less than 150F (minimum required concentration for type of QA used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Change wiping cloth sanitizer more frequently to ensure concentration is maintained at 150-400 ppm at all times.
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.
4-901.11; Core - Observed worker using cloth towel to dry clean food containers and lids that were wet...After cleaning and sanitizing equipment and utensils; they shall be air dried...Discontinue using cloth towel to dry containers/lids that are wet. They must be air dried.; 4-903.11(A); (B) and (D); Core - Many clean food pans; dishes; etc. were stacked while wet. Some dishes/containers were stored on shelves with food contact sides up...Clean equipment and utensils shall be protected from contamination; stored in self-draining position that allows air drying and covered or inverted...Separate pans; dishes; etc. so they completely air dry before stacking; and cover or inverted clean (dry) utensils/dishes.
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 - Many metal baskets used for rolls have peeling/chipping surfaces. One metal stainer was badly bent/damaged...Food service utensils shall be kept in good repair...Replace 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.
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 - Some speed racks; shelving and dunnage racks were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment 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 - Some ice was accumulated on walk-in freezer lines below/beside evaporator. Insulation/wrapping around pipes was damaged...Physical facilities shall be kept in good repair...Repair condensation leaks and replace damaged wrapping/insulation around pipes.; 6-201.11; Core - Flooring throughout kitchen was pitted; cracked and damaged in several different places...Floors shall be constructed and installed so they are smooth and easily cleanable...Repair damaged flooring so it is easily cleanable.; 6-501.12; Core - Vent hood above dish machine and ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of 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.
2-401.11; Core - Observed a few covered employee beverages on food prep surfaces; and one was stored above food make line area and had no cover or lid...Employees shall eat and drink only in designated areas where the contamination of exposed food and clean equipment/utensils cannot result. Food employees shall drain from a closed/covered beverage container...CDI by properly storing employee beverages and discarding uncovered beverage.
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.
3-304.15 (A); Priority - Observed dishwashing worker handle soiled dishes/utensils with gloved hands and proceeded to handle clean utensils with contaminated gloves...If used; single use gloves shall be used for only one task; used for no other purpose and discarded when damaged or soiled or when interruptions occur in the operation...CDI by having worker discard contaminated gloves and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm (sanitizer was dispening through hose)...Chlorine sanitizer in dishwasher shall be 50-200 ppm (according to manufacturer's data plate)...CDI by changing sanitizer concentrate bucket to provide correct chlorine sanitizer concentration.; 4-601.11 (A); Priority Foundation - Found large lettuce spinner; a few hand slicers and electric slicer with food debris but stored as clean. Some containers stored as clean had stickers on food contact surfaces...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
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 - Many 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 throughout entire product...CDI by properly refrigerating; putting in ice bath or adding ice to product.
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.
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 hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking; TCS* foods that are hot holding shall be kept at 135F or above throughout entire product...CDI by reheating hot foods at incorrect temperatures.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One spray bottle with clear liquid and several red sanitizer buckets were not labeled...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of material inside...CDI by discarding liquid from bottle and labeling sanitizer buckets.; 7-201.11; Priority - Bottles of blue disinfectant for front tables were hanging above/near clean silverware...Chemicals; cleaners; and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing disinfectant.; 7-204.11; Priority - Oasis 146 quaternary ammonium sanitizer in a few sanitizer buckets was greater than 400 ppm (test strips turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements in 40 CFR 180.940 and not exceed concentration limits...CDI by adjusting sanitizer to correct concentration.
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 - Several bottles/containers of dressings; sauces; a few spices; bread crumbs; etc. were not labeled...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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - A few boxes of food were stored below dripping ice from evaporator in walk-in freezer (one bag of food was open in open box)...Food shall be stored below leaking lines or lines on which water had condensed...Remove boxes from under dripping ice. Remove all ice from food boxes. Until leaks are repaired; place pan/container under dripping ice.; 3-305.11; Core - Covered container of croutons was stored directly on floor...Food shall be stored at least 6 inches above floor...CDI by elevating crouton container above 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.
2-303.11; Core - Several food workers were wearing watches; bracelets and rings with many ridges/crevices on arms and hands...Except for a plain ring; while preparing food; food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry from hands and arms except a plain ring.
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 - Several buckets of wiping cloth sanitizer were stored on food preparation surfaces or near clean dishes/utensils. Some cloths were not submerged in sanitizer as required...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.
3-302.15; Core - Observed food worker cutting fresh broccoli directly out of its original storage box without washing broccoli first...Unless raw fruits and vegetables are intended for washing by consumer before consumption; they are to be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredientes; cooked and served...CDI by having worker wash broccoli before cutting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core - Many clean food pans; dishes; etc. were stacked while wet. Some dishes/containers were stored on shelves with food contact sides up. Observed worker (without gloves) rolling clean silverware with fork tines up and at times touched food contact surfaces...Clean equipment and utensils shall be protected from contamination (food contact surfaces not touched when handled); stored in self-draining position that allows air drying and covered or inverted...Separate pans; dishes; etc. so they completely air dry before stacking; and cover or inverted clean (dry) utensils/dishes. Do not contaminate food contact surfaces with bare hands.
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 - Several small domestic crock pots were used in kitchen. When ice bin lid is open below soda dispenser; soda can be still dispensed from above...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove cros pots from kitchen. Reactivate device on ice bin lid so soda does not dispense when lid is open.
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.
6-201.11; Core - Flooring throughout the kitchen was pitted and damaged in several different places (with standing water in pitted/damaged areas)...Floors shall be constructed and installed so they are smooth and easily cleanable...Repair damaged flooring so it is easily cleanable.; 6-501.11; Core - Observed ice accumulated on walk-in freezer lines below/beside evaporator. Insulation/wrapping around pipes was damaged...Physical facilities shall be kept in good repair...Repair condensation leaks and replace damaged wrapping/insulation around pipes.; 6-501.12; Core - Observed soiled flooring under/around cooking lines; dishwashing areas and equipment. Standing water was found on floor in several areas. Undersides of dishwashing area counters; ceiling vent grates and vent hood above dish machine were dusty/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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; In the walk-in freezer several containers of food were stored under shelves that had ice hanging from them. Food must be stored in a clean; dry location. ; 3-305.12; Core; There were several boxes of potatoes stored on the floor. In the beer cooler a bag of onions were stored on the floor. Food must be stored in a manner to prevent 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; There was no written procedures in place for a vomiting and diarrheal event. A food establishment must have written procedures for Employees to follow when responding to a vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI.. A written form was given to the manager on duty.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11; Priority Foundation; The handwashing sink near the beverage station had two bottles of lemon juice in the sink. A handwashing sink may not be used for purposes other than handwashing. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The items were moved out of the 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; There were a few dishes stored a clean that had the stickers left on them. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the dish machine to be washed again.
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.
3-501.17; Priority Foundation; Several pans of cooked ribs; a pan of backed potatoes were not date marked. Food items kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food will have a 7 day shelf line since the cold hold units must be maintained at 41F and below. CDI.. The food items were properly date marked.
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; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. The air drying shelves need to be cleaned. ; 4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-Service items were stored in dry food items. Single-Service items were stored in sauce containers. Single service items may not be reused. Single-Service items may not be reused.
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; Repair the leak in the walk-in freezer to remove the ice build up. There was frost build -up in the reach-in freezer unit. Equipment must be maintained in a state of repair and good condition.
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; Clean the gaskets on the cold hold units. Clean the gaskets in the walk-in freezer and reach-in freezer unit to remove the frost. Clean the stoves and around the cooking equipment. Clean air-drying and storage shelves. Clean the shelves in the walk-in cooler and freezer. Equipment must be kept free of an accumulation of dust; dirt; Food 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.
5-205.15; Priority; Repair the leak under the prep sink. There was a pan catching the water. Plumbing systems must be maintained in good repair. A plumber was called out to repair the sink.
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.
6-201.11; Core; The floor throughout the kitchen is pitted in several different places. Floors must constructed and installed so they are smooth and easily cleanable. This is a repeat item.; 6-501.12; Core; Clean the floor near the sink and food prep areas to remove the standing water. Clean the floor near the cooking equipment to remove food 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; There was employee drinks and half eaten employee food stored above food prep areas. Areas designated for Employee to eat; and drink must be located so that Food; Equipment; Linens; and Single-Service items are protected from contamination. CDI.. The food items and drinks were placed in the trash can.
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.