Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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.
notedCode Observation: Many foods in the walk in cooler have not been date marked. Foods are being held over 24 hours and have no date mark to indicate the day by which the food shall be served or discarded. 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Many foods in the walk in cooler have not been date marked. Foods are being held over 24 hours and have no date mark to indicate the day by which the food shall be served or discarded. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: Foods were labeled and datemarked.
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.
notedCode Observatoion: Grease is building up on the hood. Debris is building up below equipment. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observatoion: Grease is building up on the hood. Debris is building up below equipment. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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.
Observation: No ready to eat foods were date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Ready to eat foods were datemarked.
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.
Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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.
notedCode Observation: Employee food and drink was stored with food to be served to customers. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee food and drink was stored with food to be served to customers. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee food was moved.
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.
notedCode Observation: Multiple foods were holding above 41F. Examples: pizza sauce 66FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Multiple foods were holding above 41F. Examples: pizza sauce 66F; meat ball 58F; tomato 45F; ham 43F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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.
Observation: Foods were not date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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.
Observation: Dust is building up on equipment. 4-602.13 Nonfood Contact Surfaces (C)
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.
Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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.
Oberveration: Manager could not locate written employee health policy. 2-102.11 (C) (2); (3) and (17) Demonstration (Pf) CDI: Inspector emailed policy.
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
Observation; Manager could not locate written procedures for employees to follow when responding to vomitting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Lasagna was holding at 43FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Lasagna was holding at 43F; sausage was 43F; and tomato was 43F in standing cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Observation: Sauce was not date marked. CDI: Sauce was datemarked.
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.
Observation: Dust is building up behind equipment. 4-602.13 Nonfood Contact Surfaces (C)
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A);Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a 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.
3-501.17; Priority Foundation; Several items in the double door cooler were not datemarked but all items have been prepared within the last two days. Foods that will not be sold or discarded within 24 hours shall be dated and may be held up to 7 days if maintained at 41F or below. CDI - Foods were dated.
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; A spray bottle of sanitizer and Windex were not labeled. Working containers of sanitizers and cleaners taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottles were labeled. 7-202.11; Priority; Residential fly/ant spray maintained on site. Pesticides shall state for use in restaurants on the label. CDI - Insect spray was removed from premises.
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.
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; The storage rack; shelving; floor fan and storage spaces along the wall need wiping down due to flour debris and dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI- PIC cleaned some items during inspection. *Points not increased due to these being different items under the same violation and improvement in keeping other areas 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.
5-501.111; Core; The trash dumpster at the end of the row is rusting and beginning to separate at the bottom; another dumpster is leaking causing the dumpster pad to stain. Dumpsters shall be in good repair. Have your landlord contact your waste management company for a replacement and clean dumpster pad.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 (A); Employee food store on shelves above and mixed in with the restaurant's food. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Food was moved to bottom shelves. 6-305.11/6-501.110 Employee personal items were stored above food prep surfaces. Designate and use an area for the orderly storage of employees' clothing and possessions. CDI- Employee items were put in a storage container. *Points not increased due to items being corrected during inspection.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. There are certified protection managers with managerial control on staff.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Working containers of sanitizers and cleaners taken from bulk supplies shall be labeled with the common name of the material. CDI- The spray bottle was labeled.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Bread was stored in black trash bags. Food shall be protected from all sources of contamination. CDI- Bread was removed and stored in food-grade containers.
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.
3-304.12; Core; There was a portion cup stored in the bulk container of salt. Utensils being stored in foods shall be stored with the handle above the food. CDI - Portion cup was discarded.
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; The inside of the reach in freezer has a buildup of food crumbs and the hood vents over the fryer section of the cookline have a buildup of oil. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.111; Core; The trash dumpster at the end of the row is rusting and beginning to separate at the bottom. Dumpsters shall be in good repair. Have your landlord contact your waste management company for a replacement.
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; The ceiling vents in the kitchen and hallway have a buildup of dust and debris. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. ; 6-501.16; Core; A mop was stored in mop water. Mops not in use shall be stored in a position that allows them to air-dry without soiling walls; equipment or supplies. CDI- Mop moved got top section of mop bucket.
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; An open package of oreos is stored on the top shelf of the double door freezer. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Oreos moved to the bottom shelf.
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.
5-205.11; Priority Foundation; A spray bottle of bathroom cleaner was hanging from the splash guard of one of the handwashing sinks. Handwashing sinks shall only be used for handwashing. CDI - Spray bottle was removed and stored with other chemicals.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of degreaser was not labeled. Working containers storing poisonous/toxic materials such as cleaners and sanitizers shall be labeled with the common name of the material. CDI- Spray bottle was labeled.
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.
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; The inside of the reach in freezer has a buildup of food crumbs and ice at the bottom; shelving throughout the kitchen needs wiping down; the bottoms of the prep coolers that are not in use need wiping down and the top of the pizza oven needs wiping down as well as the vents in the hood. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.18; Core; The handwashing sink by the push-thru has a coating of flour on it. Plumbing fixtures such as handwashing sinks; toilets and urinals shall be cleaned as often as necessary to keep them clean. Full points not taken since the other handwashing sink appears 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.
5-501.115; Core; The dumpster pad is stained due to the dumpster leaking and the grease trap. Dumpster areas/enclosures shall be kept clean. Clean the dumpster pad. ; 5-501.111; Core; The trash dumpster closest to the recycling dumpsters is leaking at the bottom. Dumpsters shall be in good repair. Have your landlord contact your waste management company for a replacement.
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.