4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Observed build-up inside kitchen ice machine. Equipment such as ice machines shall be frequently cleaned.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Priority Foundation; Few flies observed in kitchen area. Premises shall be maintained free of pests. Please contact pest control if problem persists.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 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
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. Exterior surfaces of fryers and grill line equipment need thorough cleaning.
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) Maintain TCS foods in cold holding at 41F or less. -P Large container of blanched French fries holding at 51F outside of temperature control near fryers. Container is sitting on top of an ice bath but is not adequately submerged for maximum efficiency. Flip-Top cooler TCS items are holding at 43/44 in upper and lower portion. CDI: Maintenance called for refrigeration repair and food items moved to alternate cooler. Blanched fries have been submerged in ice and are returning to temperature. Please monitor this station for further temperature fluctuations. If 41F or below cannot be maintainedFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Large container of blanched French fries holding at 51F outside of temperature control near fryers. Container is sitting on top of an ice bath but is not adequately submerged for maximum efficiency. Flip-Top cooler TCS items are holding at 43/44 in upper and lower portion. CDI: Maintenance called for refrigeration repair and food items moved to alternate cooler. Blanched fries have been submerged in ice and are returning to temperature. Please monitor this station for further temperature fluctuations. If 41F or below cannot be maintained; time as a public health control will be implemented.
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.
notedCode 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
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. Build-up observed on walk-in cooler storage shelving.
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.
501.11; Core; Grout is worn away between tiling in the dish pit area where water is collecting between the tiles. A few ceiling tiles over make line area are damaged/peeling. Physical facilities shall be maintained in a state of good repair. Please have grouting filled in to prevent standing water from attracting pests. 6-501.12 Cleaning; Frequency and Restrictions (C): Dust build up on ceiling tiles near air vents.
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) Maintain TCS foods in cold holding at 41F or less. -P Large container of blanched French fries holding at 50F outside of temperature control near fryers. CDI: Ice added to keep fries cold. EC Wall explained that blanched fries are TCS and must be 41F despite a secondary cooking process.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Priority Foundation; Few flies observed in kitchen area. One small roach observed crawling behind reach-in unit. Premises shall be maintained free of pests. Please contact pest control if problem persists.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
501.11; Core; Grout is worn away between tiling in the dish pit area where water is collecting between the tiles. A few ceiling tiles over make line area and dish area are damaged. Physical facilities shall be maintained in a state of good repair. Please have grouting filled in to prevent standing water from attracting pests. Flooring inside walk-in cooler is badly warped.
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
6-202.11 Light Bulbs; Protective Shielding (C) Light fixture over dish area is missing a light shield.
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in extremely high bleach sanitizer (1000ppm+). CDI: Sanitizer remade during inspection at 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 Good Repair and Proper Adjustment - Equipment (C): Damage observed to inner wall panel of reach-in unit on grill station.
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; Dust collecting on walk-in cooler fan guards. Cleaning needed on gaskets and interior surfaces of reach-ins where food debris is collecting. Equipment non-food contact surfaces shall be frequently cleaned.
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.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug is missing on one dumpster. Please contact company to have it replaced.
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.
3-501.16 (A)(2) and (B); Priority; TCS foods inside make-line flip-top cooler holding above 41F with pork; mashed potatoes; and soup from the prior day holding at 48F. Foods in upper flip-top portion of reach in such as sliced tomatoes and slaw holding at 44/45. Ambient air temperature of cooler reading into the 50F range. Large container of blanched fries holding above 41F on a cart beside grill station. CDI: Foods from the day prior (pork; mashed potatoes; soup) discarded. Foods placed inside the cooler this morning were moved to an alternate cooler and observed returning to safe holding temperature. EC Wall discussed putting fries on a 4-hour time hold as it will typically be all gone by the end of lunch service. TPHC paperwork sent to operator during report process to begin time holding.
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.
notedCode 7-201.11 Separation - Storage (P) Container of extremely high concentration bleach sanitizer stored on prep surface over single-use items and food ingredients. Hazardous chemicals shall not be stored where it can contaminate foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Container of extremely high concentration bleach sanitizer stored on prep surface over single-use items and food ingredients. Hazardous chemicals shall not be stored where it can contaminate food; equipment; utensils; or single-use items. CDI: Container removed. 7-102.11 Common Name - Working Containers (Pf) On spray bottle of yellow chemical cleaner stored without an identifying label in dish area. Working containers of chemicals must have the chemical name written on the bottle for identification. CDI: Label added.
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 Cooling Methods (Pf): Several large containers of cooked chicken wings observed cooling inside a small two-door reach-in cooler that is not capable of effectively cooling within the 6-hour window. EC Wall observed the internal temperature of the cooler to be well above 45F as the heat from the cooked chicken wings raised the temperature inside the cooler. CDI: EC Wall instructed that all cooling chicken be moved to walk-in cooler as the small reach-in is struggling to maintain its own temperature. EC Wall observed cooling food
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.
501.11; Core; Grout is worn away between tiling in the dish pit area where water is collecting between the tiles. A few ceiling tiles over make line area and dish area are damaged. Physical facilities shall be maintained in a state of good repair. Please have grouting filled in to prevent standing water from attracting pests.
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 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Observed employee food being stored inside facility reach-in on top shelving over facility food. Please only store employee food where it can not contaminate facility items. CDI: Food removed.
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.
notedCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Several raw shell eggs stored over ready-to-eatOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Several raw shell eggs stored over ready-to-eat; cooling veggies and rice portions inside walk-in cooler. CDI: Eggs moved to speed rack for appropriate storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Minor pink build-up inside kitchen ice machine. Equipment such as ice machines shall be frequently cleaned.
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; Cleaning needed on gaskets and interior surfaces of reach-ins where food debris is collecting. Equipment non-food contact surfaces shall be frequently cleaned.
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; Dust build-up on ceiling vents above make line; walls/floors throughout facility are in need of cleaning. Physical facilities shall be maintained clean; 501.11; Core; Grout is worn away between tiling in the dish pit area where water is collecting between the tiles. A few ceiling tiles over make line area are damaged. Physical facilities shall be maintained in a state of good repair. Please have grouting filled in to prevent standing water from attracting pests.
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.
5-205.11; Priority Foundation; Bottle brush and silicone mat left inside hand washing sink inside bar area near the soda station. Handwashing sinks may not be used for purposes other than handwashing. CDI: Items removed during inspection. No points taken at this time. Please refrain from storing anything inside the hand washing 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.
4-602.11; Priority; Meat slicer with visible dried food debris stuck inside the blade portion. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer disassembled to be cleaned.
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.
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; TCS foods inside make-line flip-top cooler and small reach-in cooler are all holding above 41F. Ambient air temperatures of both coolers reading into the 60F range. Items moved to walk-in cooler to rapidly cool. PIC stated food has not been out for more than an hour. Verification Required: REHS to return in three days to ensure that all make-line units are holding TCS foods at 41F or below.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Priority Foundation; Flies observed in kitchen area. Premises shall be maintained free of pests. Please contact pest control if problem persists.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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; Cleaning needed on gaskets and interior surfaces of reach-ins. Ice is starting to collect on door inside walk-in freezer.
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; Dust build-up on ceiling vents above make line; walls/floors throughout facility are in need of cleaning. Physical facilities shall be maintained clean. ; 6-501.11; Core; Grout is worn away between tiling in the dish pit area where water is collecting between the tiles. Physical facilities shall be maintained in a state of good repair. Please have grouting filled in to prevent standing water from attracting pests.
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.
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; Items on make line 45-49F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded and others moved to walk in.
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.
4-903.11(A); (B) and (D); Core; Wet stacking dishes and plates stored on soiled shelves. Utensils shall be stored in a self draining position that allows air drying and where they are not exposed to splash; dust and other contamination. Repeat.
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.
6-501.11; Core; Floors; walls and ceilings have stains and/or chipped paint. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
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.
6-301.12; Priority Foundation; No paper towels at back handwashing sink. Manager stated they had used the last of the paper towels but when REHS went back a couple of minutes later there were still no paper towels. Each handwashing sink shall be supplied with paper towels. CDI: Paper towels replaced.
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; Dishes have improved but there are still some metal containers with sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
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; Wet stacking dishes and plates stored on soiled shelves. Utensils shall be stored in a self draining position that allows air drying and where they are not exposed to splash; dust and other contamination. Repeat.
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.
6-501.11; Core; Floors; walls and ceilings have stains and/or chipped paint. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
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.