2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager.
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.
3-302.11; Priority - In the walk-in cooler; noted raw shelled eggs stored above ready-to-eat cheeses and salami. Foods shall be stored according to final cook temperature and to prevent cross contamination. CDI: Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) Some metal lids stored as being clean had old sticker labels on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Items moved to be rewashed. PIC stated items on shelf are cleaned again prior to being used.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Noted multiple unlabeled chemical spray bottles near the three compartment sink area. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Label spray bottle.
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.
4-502.11(B); Core - Noted internal thermometers for both the pizza cooler and deli prep cooler are no longer working. Mechanical refrigerators shall have indicating thermometers (or exterior thermometers) located in warmest part of units. Provide thermometers accurate to plus or minus 3 degrees F inside refrigerators. Air temperature 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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Noted dishes stacked while still wet. Cross stack or separate out dishes to ensure appropriate air drying.
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.
notedCode 4-303.11 Cleaning Agents and SanitizerCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-303.11 Cleaning Agents and Sanitizer; Availability (Pf)- Detergent solution not available/ hooked up to the high temp dish machine. Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. CDI- Detergent hooked up to dish machine.
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 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager.
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.
3-302.11; Priority - Reach in cooler has raw salmon mixed with egg plants. Raw eggs stored inside walk in over RTE foods. Foods shall be stored according to final cook temperature and to prevent cross contamination. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some metal containers stored clean had food debris on them. CDI: Items moved to be rewashed. PIC stated items on shelf are cleaned again prior to being used.
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 of shelves; outsides of equipment and outsides of bulk containers. Equipment nonfood contact surfaces shall be kept clean. 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Cleaning needed of floors; walls and ceilings throughout establishment. Physical facilities shall be cleaned at a frequency necessary to keep them 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.
6-301.12; Priority Foundation - No paper towels were available at handsink in 3-comp sink area...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
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 - (REPEAT) Electric slicer (not used today was stored as clean but had dried food debris on it...Food contact surfaces shall be clean to sight and touch...CDI by cleaning electric slicer during inspection.
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 - On steam table; both marinara sauce and meat sauce were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating sauces.
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) Pepperoni on pizza prep line and garlic in oil 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.
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.
3-501.17; Priority Foundation - (REPEAT) A few ready-to-eat (RTE) TCS* foods such as tofu; open can of artichokes; clams from can had no dates (prepared/opened more than 24 hours ago)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) Two spray bottles with very light pink and dark pink liquids were not labeled. Also; buckets of sanitizer and soapy water were not labeled with their contents...Working containers of chemicals and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling sanitizer in one bottle (discarding liquid in the other one) and labeled buckets of sanitizer and soapy water.
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; Priority Foundation - Large rectangular covered container of cooked chicken wings were cooling on table (no active cooling taking place)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequently stirring; adding ice as ingredient; using rapid cooling equipment (ice paddles/wands or freezer); and/or loosely covering or completely uncovering cooling food 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.
4-502.11(B); Core - Two refrigerators had no indicating (or exterior thermometers) thermometers inside units...Mechanical refrigerators shall have indicating thermometers (or exterior thermometers) located in warmest part of units...Provide thermometers accurate to plus or minus 3 degrees F inside refrigerators. Air temperature 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.
3-302.12; Core - (REPEAT) Some bottles of oil; sauces; some spices were not labeled with names of their contents...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.
2-402.11; Core - Several kitchen workers did not wear hair restraints (head hair and beard restraints)...Food workers shall wear head coverings; beard guards and clothing to restrain body hair from contacting exposed food; 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(B); Core - A few soiled/moist wiping cloths were on counter tops. Concentration in one wiping cloth sanitizer bucket was less than 200 ppm quaternary ammonium; and wiping cloths were being stored in green buckets with soapy water...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above. Do not store in-use cloths in soapy water--they must be stored in sanitizer between uses.
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.
3-304.12; Core - Several cups without handles were stored inside containers of dry foods/spices. Scoop handle of one scoop was touching the dry food it was stored in...During pauses in preparation; food dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of food...Properly store dispensing scoops. Only use scoops or utensils with extended handles to scoop foods; spices; etc.
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 - Household Hamilton Beach food processor was in kitchen...Except for microwave ovens; toasters; water heaters; mixers and ventilation hoods; food service equipment shall be used according to manufacturer's specifications and meet ANSI/NSF certification or equivalent...Remove Hamilton Beach processor from facility. 4-501.11; Core - Some interior refrigerator shelves were cracked/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved 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.
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 - (REPEAT) Observed soiled wire and solid metal shelves; refrigerator/freezer interiors; doors; door frames; undersides/backsides of equipment door handles; front vent openings and condenser coils underneath; equipment legs; speed racks...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.
5-501.114; Core - (REPEAT) Trash and cardboard dumpsters used by establishment had missing drain plugs...Trash/recycling receptacles with drain holes shall have plugs in place...Contact property owner responsible for trash company contract and have them request dumpster drain plugs.
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.
6-501.11; Core - Wall surfaces were damaged in mop sink/can wash area...Physical facilities shall be kept in good repair...Replace damaged walls. 6-501.12: Core - (REPEAT) Observed soiled walls; flooring (corners); floor drains...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.16; Core - Wet mops were down inside mop sink/can wash basin...After use; mops shall be positioned to air dry so they do not soil walls; equipment or supplies...Hang up wet mops with handles up and mop heads down; draining into mop sink basin.
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 - In walk-in cooler; raw beef and raw shrimp were located above cooked chicken; carrots and deli meat chub...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing foods.; 3-304.11; Priority - A few small containers of foods were stored directly on top of foods below them...Food shall only contact surfaces of equipment and utensils that have been properly washed; rinsed and sanitized...CDI by removing containers from tops of foods. Remember to cover foods before placing containers on top.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Electric slicer (covered by soiled plastic) was stored as clean but had dried food debris on it. PIC stated it had not been used for several days...Food contact surfaces shall be clean to sight and touch...CDI by placing slicer at 3-comp sink 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 - Shredded mozzarella cheese and pizza sauce were at 43-44F on pizza make line top...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 cheese and sauce.
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.
3-501.17; Priority Foundation - No ready-to-eat (RTE) TCS* foods from yesterday (prepared and opened packages; cartons and containers) had dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Three spray bottles with pink; dark yellow and light yellow liquids were not labled...Working containers of chemicals and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by discarding liquids from bottles.
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 - Some bottles of sauces; dressings were not labeled with names of their contents...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
3-305.11; Core - In walk-in cooler; two large boxes of chicken and two covered sauce pans of marinara sauce were stored directly on floor under shelving...Food shall be protected from contamination by storing it at least 6 inches above floor...Elevate food 6 inches above floor using approved shelving.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Observed sauces stored in former plastic spice containers with hollow handles. Other foods were stored in used food buckets with lids (hard to clean). Many empty containers formerly for foods were also in dishwashing area after they had been cleaned. Lids of metal cans were covered with foil to use for placing food in oven...Single-service and single-use food/beverage articles shall not be reused...After original food/beverage contents have been removed from containers; the containers must be discarded or placed in recycling.
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.
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 - Observed soiled wire and solid metal shelves; refrigerator/freezer interiors; doors; door frames; gaskets; front vent openings and condenser coils underneath; under/behind equipment door handles; equipment legs; speed racks...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.
5-501.114; Core - Trash and cardboard dumpsters used by establishment had missing drain plugs...Trash/recycling receptacles with drain holes shall have plugs in place...Contact property owner responsible for trash company contract and have them request dumpster drain plugs.
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 - Observed soiled hood filters above cooking line; flooring in dish machine area; a few walls...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.
4-502.11(B); Priority Foundation; Food thermometer was 8 degrees off. FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. CDI-Thermometer was calibrated using ice water method during the inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Two plastic cups were lying in the dry foods. Food shall be protected from contamination. Use scoops with handles and store handles upright off the food.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service carryout containers were stored with food surface exposed. Either invert containers or keep stored in plastic to prevent contamination. CDI-Containers were inverted during the inspection.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.115; Priority Foundation; There were no thermolabels or maximum registering thermometer available to check dish machine rinse water temperature. A dishwashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water. Purchase these thermolaebls or thermometer by 12/15/23. Send me a photo of each along with the receipt.; 4-302.14; Priority Foundation; No quat test strips available to check sanitizer at 3-compartment sink. Purchase Quat-40 test papers to check strength of quat sanitizer. Must have by Friday; 12/15/23. Send me a photo of the test paper with receipt.
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; Two employee beverages and food were stored on a shelf with food/utensils. Store employee food and beverages in designated area.
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.