3-302.11(A)(1); Priority - Observed container of raw meat stored above container of spinach leaves in refrigerated make line bottom. Foods shall be stored according to final cook temperatures to prevent cross-contamination. CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods. NOTE: Before placing any prepared TCS* foods in make line tops; cool them to 41F or less. Use calibrated thermometer to check foods for proper temperatures. Do not place TCS* foods above lines on containers.
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) Red tomato chip salsa prepared from room temperature ingredients was cooling in container with 12 inch food depth (cooled down one degree (from 45F to 44F) within 65 minutes (.015 cooling rate--must be at least .12 cooling rate)). TCS* foods (even those cooling from room temperature preparation) shall be cooled using any of the following methods: (1) Place food in shallow pans (2-4 inch food depth); (2) Separate food into smaller or thinner portions; (3) Use rapid cooling equipment such as ice-water paddles/wands; freezer; etc.; (4) Stir food in a container placed in ice water bath; (5) Add ice as an ingredient; (6) Loosely cover or completely uncover cooling foods if there's no overhead contamination. CDI by changing cooling methods. NOTE: TCS* foods must cool from 135F to 70F within 2 hours and from 70F (or room temperature preparation ) to 41F or less within 4 additional hours.
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; Core - Several live house flies were observed in kitchen area. The premises shall be maintained free of insects; rodents; and other pests. Rid the premises of flies using methods approved for food service establishments.
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.
3-304.14; Core - (REPEAT) Chlorine sanitizer in several wiping cloths buckets was less than 50 ppm. Moist/soiled in-use wiping cloths shall be kept in clean and proper concentration sanitizer between uses. Store in-use wiping cloths as stated above. Dry cloths can be used as "mitts" to handle hot pans or dishes but shall be kept clean and dry. Also; do not hang moist or soiled cloths on aprons.
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 - (REPEAT) Observed some dishes inverted on matting with food debris accumulation; and some dishes were splattered by food debris. Other food/beverage containers were stored with food contact sides up. Clean equipment/utensils shall be stored to prevent contamination. Cover clean plates or invert on clean surfaces. Do not store dishes/utensils where they can be contaminated by food splash and other contamination.
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.
4-101.19; Core - Several kitchen shelves were lined with foil (not easy to clean). Equipment nonfood contact surfaces subject to splash and spills shall be made of nonabsorbent and easily cleanable materials. Remove foil from shelves and do not line shelves with foil. 4-501.11; Core - (REPEAT) A few wire shelves were rusty/peeling in dishwashing area. Food service equipment shall be maintained in good repair. Replace damaged shelves with similar approved shelving. 4-502.11(A) and (C); Core - One large food container was cracked. Food service utensils shall be kept in good repair. Discard damaged container.
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) Two trash dumpsters with drains had no drain plugs in place. Trash/recycling receptacles with drains shall have plugs in place. Contact property owner to have trash company replace missing drain plugs. 5-501.113; Core - (REPEAT) Side doors were open on a few dumpsters. Outdoor trash/recycling receptacles shall have tight-fitting lids and doors. Work with neighboring businesses to keep dumpster lids and doors closed when not in use.
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 - (REPEAT) Some diamond metal plates sections on walk-in doors were detached from door. Grout was missing between many floor tiles; and caulk was missing between some handsinks; walls and splash guards. Some holes were in walls. Observed empty gap between filters in vent hood above cooking line. Physical facilities shall be kept in good repair. Repair or replace damaged/missing components of fixtures and 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.
notedCode 2-103.11(A-P) - Priority Foundation - Person in charge (PIC) was not fulfilling their duties to ensure proper food safety and sanitation was being done. A person in charge shall ensure that thermometers are being usedPermits, training, and postings
2-103.11(A-P) - Priority Foundation - Person in charge (PIC) was not fulfilling their duties to ensure proper food safety and sanitation was being done. A person in charge shall ensure that thermometers are being used; that proper food cooling is taking place; that hot and cold holding temperatures are being routinely monitored; that proper sanitizing of equipment and utensils is being done; etc. CDI by informing PIC of requirements.
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.
2-401.11(A); Core - Observed covered employee beverage stored above/beside clean equipment/utensils. Another uncovered employee beverage was on shelf top. Except when drinking from a closed beverage container; employees shall eat and drink only in designated areas where the contamination of food; clean equipment and utensils cannot result. CDI by properly storing beverages.
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.
6-301.12; Priority Foundation - No paper towels were available at handsink near walk-in cooler. Each handwash sink shall be provided with paper towels or an air drying device. 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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation - Only one shellstock tag was available; but PIC stated fresh oysters had been served during special events over the last several months. Also; shellstock tag provided during inspection had no date of when the last oyster had been served/sold. When the last shellstock is removed from case: 1) the date when the last SHELLSTOCK from container is sold or served shall be recorded on tag; 2) tags shall be retained for 90 days from date recorded; AND 3) record keeping system shall keep tags in chronological order according to recorded date on tag. Provide other properly dated shellfish tags from oysters served over the last 90 days. Not corrected during inspection. 3-402.11 and 3-402.12; Priority Foundation - (REPEAT) Salmon and shrimp (part of consumer advisory on menu) can be served raw or undercooked (as ordered by customer). However; no written parasite destruction information was available for review. Proper parasite destruction documentation must be provided by salmon and shrimp supplier since these foods are not frozen in restaurant to meet time and temperature parameters stated in 3-402.11. Provide required parasite destruction information. Not corrected during inspection.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-302.11 (A)(4); Core - (REPEAT) Observed some foods in dry storage and walk-in freezer were not covered or without lids/covers. Except when the food is being cooled; store food in packages; covered containers; or wrappings. Properly cover/seal containers of foods in storage.
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 some soiled knives stored on wall magnetic strip and some food containers stored as clean but with a little food debris on them. Food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at dish washing 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.
3-501.14(A); Priority - Six large pans of cooked refried beans and beef birria in walk-in cooler were at 51-58F after cooling for more than 6 hours from day before. Cooked TCS* foods shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI by voluntarily discarding pans of beans and birria.
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) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods. NOTE: Before placing any prepared TCS* foods in make line tops; cool them to 41F or less. Use calibrated thermometer to check foods for proper 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.
notedCode 3-501.17(A)(B)(D)Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17(A)(B)(D); Priority Foundation - Several ready-to-eat (RTE) TCS* foods prepared more than a day ago had no dates. RTE TCS* foods kept more than 24 hours shall have dates (date of preparation; use by date or both). 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
7-201.11; Priority - Observed red can with gasoline stored on shelf above container of flour. Toxic items and chemicals shall be stored to prevent contamination of food and clean equipment and utensils. CDI by properly storing can of gasoline. 7-203.11; Priority - Spray bottle labeled as "sanitizer" had a yellow liquid inside it (not the color of the sanitizer used at 3-compartment sink). A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store; transport; or dispense FOOD. SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. CDI by discarding 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - (REPEAT) One refrigerated make line unit was not maintaining TCS* foods at 41F or less. Refrigeration equipment shall be provided in number and capacity so that cooling and cold holding temperatures are achieved. CDI by removing all TCS* food from improperly refrigerating unit and placing in proper refrigeration. Do not place any TCS* foods in this unit until it is repaired/maintained to keep an air temperature of 41F or less. 3-501.15; Priority Foundation - Several TCS* foods (some parts of foods in temperature danger zone) were cooling on table top with no active cooling taking place (no stirring; no ice-water baths; etc.). Also; several containers of cooked refried beans and beef birria in walk-in cooler were not cooled properly to cool to 41F or less within 6 total hours. To properly cooling TCS* foods; use one or more of the following methods: (1) Place the FOOD in shallow pans (2-4 inch food depth); (2) Separate the FOOD into smaller or thinner portions; (3) Use rapid cooling EQUIPMENT such as ice-water paddles/wands; freezer; etc.; (4) Stir the FOOD in a container placed in an ice water bath; (5) Add ice as an ingredient; (6) Loosely cover or completely uncover cooling foods if there's no overhead contamination; (7) Use other effective methods. CDI by changing cooling methods and voluntarily discarding refried beans and birria in cooler.
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.
4-204.112 (B); Core - Exterior digital thermometer on top hot holding cabinet was not maintaining an accurate temperature. An indicator or recording thermometer shall be provided in hot holding unit in coolest part of unit or exterior thermometer may be used. Repair digital thermometer or provide an air thermometer in hot holding cabinet that is accurate to plus or minus 3 degrees F. Air temperature must be 135F or above.
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/containers of dressings; sauces; spices; etc. were not labeled or clearly labeled with names of their contents. Working containers of food not easily recognizable shall be labeled. Label containers of foods with their 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.
3-304.14; Core - Chlorine sanitizer in several wiping cloths buckets was less than 50 ppm. Wiping cloth was stored in green bucket labeled as soap solution. Moist/soiled in-use wiping cloths shall be kept in proper concentration sanitizer between uses. Store in-use wiping cloths as stated above--not in soapy solution. Dry cloths can be used as "mitts" to handle hot pans or dishes but shall be kept clean and dry.
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 - Observed several dispensing utensils stored in room temperature water of 79F. A few in-use knives were stored in cracks (hard to clean) by make line top units. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the food; (B) On a clean and dry surface (and utensils washed; rinsed and sanitized every 4 hours if dispensing/preparing TCS* foods with them); (C) In running water of sufficient velocity to flush food particles to the drain; (D) In a container of water if the water is maintained at a temperature of at least 135F. Properly store dispensing/preparation utensils as stated above.
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; Core - (REPEAT) Several food containers; pots; dishes; ice buckets; etc. stored as clean were stacked while wet or with food contact sides up and some surfaces were splattered with food debris or debris had dropped into containers/pans. Clean equipment/utensils shall be stored in self-draining position that allows air drying and protected from contamination. Separate wet items or uncover/invert them so they completely air dry before stacking. Cover clean plates or invert on clean surfaces. Do not store items above where they can be contaminated by food splash and other contamination.
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 4-903.11(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 - Some disposable food containers were stored with food contact sides up and unprotected. Single service disposable food/beverage containers shall be protected from contamination. Cover disposable items or invert on clean surfaces.
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 - Observed unapproved Aroma rice cooker and Ninja blender in kitchen. Except for microwave ovens; toasters; mixers; water heaters; and ventilation hoods; food service equipment shall meet ANSI/NSF certification or equivalent and be used according to manufacturer's specifications. Remove unapproved equipment from facility. 4-501.11; Core - (REPEAT) Observed several shelves and wire push cart were rusty and/or peeling; and some refrigerator door gaskets were torn. Some dry storage shelves were leaning/bent. Some refrigerated drawers under cook line had missing/damaged handles. Food service equipment shall be maintained in good repair and seals shall be tight-fitting. Replace damaged shelves and drawer handles with approved equipment (do not paint rusty/damaged shelves); and replace damaged door gaskets.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation - No test strips were available to check concentration of quaternary ammonium (QA) sanitizer used at 3-compartment sink. Proper test strips or kits shall be provided for checking concentration of sanitizers used. Provide required test strips for QA sanitizer (proper concentration is 150-400 ppm). Not corrected 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.
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 - Observed soiled solid and wire shelves; #10 can storage rack; dry storage shelves. 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.
5-501.17; Core - Women's bathroom had no covered trash can. A covered trash can/receptacle shall be provided in bathrooms used by females. Provide required covered trash can.
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) Two trash dumpsters with drains had no drain plugs in place. Trash/recycling receptacles with drains shall have plugs in place. Contact property owner to have trash company replace missing drain plugs. 5-501.113; Core - Side doors were open on some dumpsters. Outdoor trash/recycling receptacles shall have tight-fitting lids and doors. Work with neighboring businesses to keep dumpster lids and doors closed when not in use.
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 - (REPEAT) Some diamond metal plates sections on walk-in doors were detached from door. Some grout was missing between floor tiles. Physical facilities shall be kept in good repair. Repair damaged metal plates and replace missing grout between floor tiles. 6-501.12; Core - (REPEAT) Observed soiled walls/flooring in dishwashing areas; under metal cabinets; kitchen corners. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces above. 6-501.16; Core - (REPEAT) Wet mops were stored with mop heads up and handles down inside mop sink basin. After use; mops shall be positioned to air dry completely without soiling walls; equipment and supplies. Hang wet mop with handles up and mop heads down; draining into mop basin below. 6-501.114; Core - (REPEAT) Observed old unused or inoperable dishes; food containers; equipment; etc. stored in facility. Unnecessary; unused or nonfunctional equipment; utensils; etc. shall be removed from facility. Remove unused items from establishment.
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.
majorCode 3-402.11 and 3-402.12Food source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11 and 3-402.12; Priority Foundation - (REPEAT) Salmon (part of consumer advisory on menu) can be served raw or undercooked (as ordered by customer). However; no written parasite destruction information was available for review...Proper parasite destruction documentation must be provided by salmon supplier since fish is not frozen in restaurant to meet time and temperature parameters stated in 3-402.11...CDI by providing required information by end of inspection.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-302.11 (A)(4); Core - Observed some foods in refrigerated make line bottoms and foods in dry storage without lids/covers...Except when the food is being cooled; store food in packages; covered containers; or wrappings...Properly cover/seal containers of foods in storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - (REPEAT) Some TCS* foods hot holding less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods or thoroughly stirring them so food temperatures were 135F throughout 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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart); especially in walk-in cooler...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods and opening up walk-in freezer door to allow cool freezer air to rapidly drop temperature of foods in walk-in cooler. NOTE: Before placing any prepared TCS* foods in make line tops; cool them to 41F or less. Use calibrated thermometer to ensure proper 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 - (REPEAT) Several buckets of wiping cloth sanitizer were not labeled as "sanitizer"...Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with common names of products inside...CDI by labeling containers of sanitizer. 7-204.11; Priority - Chlorine concentration in at least two buckets of sanitizer was greater than 200 ppm (test strips bleached out)...Sanitizers shall not exceed specified concentration levels...CDI by adjusting chlorine concentration in sanitizer buckets to 50-200 ppm.
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
4-301.11; Priority Foundation - Several cold TCS* foods in walk-in cooler were above 41F (see temperature chart). Walk-in cooler was not maintaining food temperatures at 41F or less...Refrigeration equipment shall be provided in number and capacity so that cooling and cold holding temperatures are achieved...CDI by having technician come during inspection to repair/provide maintenance for walk-in cooler.
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.
3-501.13 (E); Core - Individual vacuum packages of salmon and white fish were thawed in refrigerated drawer without removing fish from packaging or introducing air into packaging...Reduced oxygen packaged fish required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing under running water...CDI by placing small cuts in vacuum packages of salmon and white fish.
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.
4-204.112 (B); Core - No thermometer was located inside small salsa storage refrigerator...An indicator or recording thermometer shall be provided in each mechanical refrigerator...Provide and position correctly an air thermometer in refrigerator. Thermometer shall be accurate to plus or minus 3 degrees F; and air temperature must 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 - Some bottles/containers of dressings; sauces; spices; etc. were not labeled with names of their contents...Working containers of food not easily recognizable shall be labeled...Label containers of foods with their 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.
4-901.11; Core - (REPEAT) Several clean food containers; salsa containers; dishes; covered blender jar; etc. were stacked while wet or with food contact sides up...Clean equipment/utensils shall be stored in self-draining position that allows air drying and protected from contamination...Separate wet items or uncover/invert them so they completely air dry before stacking. Cover clean plates or invert on clean surfaces.
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 - (REPEAT) When ice bin lid at soda dispensing station is open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - (REPEAT) Observed some rusty and peeling shelving in dry storage areas. Several door gaskets on refrigerator; hot holding cabinet and refrigerated drawers were torn; damaged or missing. A few shelves below tables were leaning. Food service equipment shall be maintained in good repair and seals shall be tight-fitting....Replace damaged shelves with approved shelving. Do not paint rusty/damaged shelves. Replace damaged door/drawer gaskets; and readjust leaning shelving. 4-502.11 (A) and (C); Core - Several dishes; ice buckets; wooden boards; fryer baskets 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.
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 - Observed soiled shelving in dry food and clean utensil storage areas and #10 can storage rack...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) Two trash dumpsters with drains had no drain plugs in place...Trash/recycling receptacles with drains shall have plugs in place...Contact property owner to have trash company replace missing 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 - Walk-in freezer door had ice accumulation around door frame; indicating warm air leaks into freezer (door gaskets not sealing properly and/or heated metal strip not working properly). Some grout was missing between floor tiles. At least one ceiling light shield was damaged...Physical facilities shall be kept in good repair...Remove accumulated ice from door frame and repair door seals/gaskets and seal air leaks and/or repair heated metal strip. Replace missing grout between floor tiles. Replace damaged ceiling light shield or remove and effectively shield fluorescent light bulbs underneath. 6-501.12; Core - (REPEAT) Observed soiled walls/flooring in dishwashing areas; under metal cabinets; kitchen corners...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above. 6-501.16; Core - (REPEAT) Wet mops were stored with mop heads up and handles down inside mop sink basin...After use; mops shall be positioned to air dry completely without soiling walls; equipment and supplies...Hang wet mop with handles up and mop heads down; draining into mop basin below. 6-501.114; Core - Observed old unused or inoperable dishes; food containers; equipment; etc. stored in facility...Unnecessary; unused or nonfunctional equipment; utensils; etc. shall be removed from facility...Remove unused items from establishment.
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 - Observed some TCS* foods hot holding less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods or voluntarily discarding.
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.
2-201.11 (A); (B); (C);and (E); Priority - (REPEAT) Establishment did not have employee health policy to show inspector (no poster or form)...The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food...CDI by providing employee health policy posters and forms to 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - (REPEAT) Establishment did not have a written vomit and diarrhea clean up plan...A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment...CDI by providing vomiting and diarrhea clean-up plan to manager.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 3-402.11 and 3-402.12Food source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11 and 3-402.12; Priority Foundation - Salmon (part of consumer advisory on menu) can be served raw or undercooked (as ordered by customer). However; no written parasite destruction information was available for review...Proper parasite destruction documentation must be provided by salmon supplier since fish is not frozen in restaurant to meet time and temperature parameters stated in 3-402.11...Contact salmon supplies so they can provide you the required parasite destruction information for salmon...Not corrected during inspection.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-302.11; Priority - Observed raw shell eggs stored above cooked soup in walk-in cooler; and raw chicken stored in drawer above raw beef drawer...Foods shall be stored in order of final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
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 several soiled food containers; dishes; knives; pots; hand slicer and cheese grater being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dish washing area. 4-602.11; Core - (REPEAT) Observed black and pink residue inside upper part of ice machine by ice chute and on machine walls. Some mold/build-up was also under top front metal panel (non-food contact surfaces)...Equipment such as ice machines shall be cleaned frequently enough to prevent mold/soil accumulation...CDI by cleaning ice 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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: Before placing any prepared TCS* foods in make line tops; cool them to 41F or less. Use calibrated thermometer to ensure proper 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 - Bucket of wiping cloth sanitizer and spray bottle with tan liquid inside were not labeled...Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with common names of products inside...CDI by labeling containers.
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; Core - Shredded cheese was cooling in completely covered container (about 4-6 inch food depth)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; rapid cooling equipment (ice wands/paddles or freezer; walk-in cooler); and/or loosely covering or completely uncovering cooling foods...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.
4-203.12; Priority Foundation - Some walk-in cooler (exterior cooling thermometer was not working) and other refrigerator thermometers were not accurate due to broken mercury columns...Indicating (air) thermometers inside refrigerators shall be accurate to plus or minus 3 degrees F...CDI by placing accurate thermometers in refrigerators.
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 - Some bottles/containers of foods; spices; etc. were not labeled with names of their contents...Working containers of food not easily recognizable shall be labeled...Label containers of foods with their 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 - Some condensation was dripping onto food items/lids under walk-in cooler evaporator...Food shall not be stored under leaking water lines or lines on which water has condensed...CDI by placing pan under dripping condensation.
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 - One soiled wiping cloth was on counter top; and food worker had soiled wiping cloth hanging from apron...Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store wiping cloths as stated above. Dry cloths can be used as "mitts" to handle hot pans or dishes but shall be kept clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-901.11; Core - (REPEAT) Many clean food containers; salsa containers; dishes; covered blender jar; pots; etc. were stacked while wet or with food contact sides up and water ponding inside items. Several clean dishes were stored with food contact sides up and unprotected...Clean equipment/utensils shall be stored in self-draining position that allows air drying and protected from contamination...Separate wet items or uncover/invert them so they completely air dry before stacking. Cover clean plates or invert on clean surfaces.
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 - When ice bin lid at soda dispensing station is open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - (REPEAT) Observed many rusty and peeling shelving in walk-in cooler; dry storage and dish washing area. At least one refrigerated drawer had damaged/twisted gasket...Food service equipment shall be maintained in good repair and seals shall be tight-fitting....Replace damaged shelves with approved shelving. Do not paint rusty/damaged shelves. Replace damaged drawer gasket.
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.
5-501.17; Core - Women's bathroom had no covered trash can...A covered trash can/receptacle shall be provided in bathrooms used by females...Provide required covered trash can.
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 - One trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Contact property owner to have trash company replace missing drain plug.
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 - Both walk-in cooler and freezer had dripping condensation; and some evaporator lines were not insulated. Many small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair leaking evaporator lines; replace missing insulation on evaporator lines; and seal wall holes. 6-501.12; Core - Observed soiled walls and flooring in dishwashing areas; under metal cabinets; kitchen corners...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above. 6-501.16; Core - Wet mops were stored with mop heads up and handles down inside mop sink basin...After use; mops shall be positioned to air dry completely without soiling walls; equipment and supplies...Hang wet mop with handles up and mop heads down; draining into mop basin below.
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) Certified Food Protection Manager (C);No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
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.
2-201.11 (A); (B); (C);and (E); Priority; Establishment did not have updated employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Employee health policy poster provided to 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Establishment did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI-Clean up plan poster was provided to manager.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11 (B); Priority Foundation; Observed milk residue inside handwashing sink next to ice machine. A handwashing sink may not be used for purposes other than handwashing. CDI-by educating.
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; Core; Observed black residue inside ice machine in kitchen. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice 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.
3-501.16 (A)(2) and (B); Priority; Improvement seen. Observed TCS foods in bottom cooler of prep unit and walk-in cooler with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Foods were moved to another prep unit and walk-in cooler temperature adjusted down during inspection.
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 two boxes of meat stored on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Item was moved to shelf during inspection.
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.
4-901.11; Core; Observed some metal food containers stacked while wet. Clean equipment/utensils shall be stored in self-draining position that allows air drying. CDI-Pans were cross stacked during 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.
4-501.11; Core; Observed many rusty and peeling shelving in walk-in cooler; dry storage and dish washing area. Food service equipment shall be maintained in good repair. Replace 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.
3-302.11; Priority; Observed raw shelled eggs stored above a large container of cut onions in walk-in cooler. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-201.11 (A); (B); (C); and (E); Priority; Establishment did not have updated employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Employee health policy poster provided to 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Establishment did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI-Clean up plan poster was provided to manager.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Observed black residue inside ice machine in kitchen. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine.; 4-601.11 (A); Priority Foundation; Observed a few knives; vegetable dicer and metal food container stored as clean with tape and food residue. Food contact surfaces and utensil shall be clean to sight and touch. CDI-Items moved to 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.
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; Observed several foods in flip top prep unit; pull out drawer and reach-in fridge with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. Salsa in reach-in fridge was voluntarily discarded by manager and TCS foods in flip top prep unit were placed on ice. Repairman was contacted by manager and arrived at the end of inspection to service prep unit and pull out drawer. Verification Required:EC will return by Thursday April 25; 2024 to verify TCS foods are maintaining 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation; Observed foods in walk-in freezer not frozen. Manager contacted repairman to come service freezer. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide food temperatures. Repairman was contacted by manager and arrived at the end of inspection to service flip top prep unit and pull out drawer. Verification Required: EC will return by Thursday April 25; 2024 to verify walk-in freezer is functioning.
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.
4-901.11; Core; Observed several metal food containers stacked while wet. Clean equipment/utensils shall be stored in self-draining position that allows air drying. Try separating and inverting clean containers so they can completely air dry before stacking.
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; Observed many rusty and peeling shelving in walk-in cooler; dry storage and dish washing area. Food service equipment shall be maintained in good repair. Replace 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.
5-501.116; Core; Observed grease build-up on exterior of both shared grease dumpsters. Soiled receptacles and waste handling units for refuse; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Work with nearby businesses to keep grease dumpster clean.; 5-501.113; Core; Observed shared outside grease dumpster with lids open when not in use. Outside dumpsters doors and lids shall be maintained closed when not in use. Work with nearby businesses to keep shared dumpsters lids/doors closed.
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.
3-302.11; Priority Foundation; Observed raw bacon stored above ready-to-eat empanadas in bottom cooler of flip top prep unit. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Observed black residue inside ice machine in kitchen. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine.; 4-601.11 (A); Priority Foundation; Observed a few knives; clear container lids and vegetable dicer stored as clean with food residue. Food contact surfaces and utensil shall be clean to sight and touch. CDI-Items moved to 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.
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; Observed salsa and milk in reach-in fridge with temperature of 43F. Fan in reach-in fridge stops when door is open causing the ambient air temperature to increase. Observed raw chicken and sausage in pull out drawer with temperatures of 42-44F. Ambient air temperature of pull out drawer is 40F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Salsa was placed on ice and milk moved to another cooler. Bags of ice placed on chicken and sausage.
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; Observed two gallons of milk in reach-in fridge opened the previous day. Ready-to-eat TCS(Time/Temperature Control for Safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI by adding known dates to milk.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14; Core; Observed a few moist wiping cloths hanging on side of tea urn and underneath counters. Moist wiping cloths shall be stored in approved clean sanitizer between uses. Store moist 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.
4-901.11; Core; Observed some metal food containers stacked while wet. Clean equipment/utensils shall be stored in self-draining position that allows air drying. Try separating and inverting clean containers so they can completely air dry before stacking.
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; Observed many rusty and peeling shelving in walk-in cooler; dry storage and dish washing area. Food service equipment shall be maintained in good repair. Replace shelving.; 4-501.12; Core; Observed cutting boards at flip top unit across from grill with deep knife marks and stained. Cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace cutting boards.
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; Observed soiled exterior of ice machine; ice scoop holder; interior of unused pull out drawer; utensil drying rack and build-up inside of spray hose in dish machine area. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency in these areas.
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.