4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Visible food debris on dishes stored as clean in dish drying area. CDI: Dishes moved to be cleaned. Please provide training to overnight dish crew.
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 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Few small flies observed in back kitchen prep area.
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.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several multi-use containers are stacked in such a way to prevent acquit air-drying. Water observed trapped inside several containers on dish rack.
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.
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No trash cans for kitchen handwashing sinks.
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 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Tile flooring in front of walk-in cooler is broken and trapping standing water under the floor.
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 Provide paper towels or approved alternative for hand drying at each handsink. (Pf): Handwashing sink near grill line/three-compartment sink area did not have a supply of paper towels available. CDI: Paper towels replaced at inspectors request.
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.
notedCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw organs stored on an uncovered plate over a large uncovered container of bread crumb topping. Raw shell eggs stored over cooked containers of chicken inside walk-in cooler. CDI: Food items rearranged at inspectors direction. Please note that a storage order guidance chart has been provided before and is still available for staff use inside the kitchen. Please provide thorough training so that employees know how to properly store raw animal foods and ready-to-eat foods. This is crucial for preventing cross contamination concerns. 3-302.11 (A)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw organs stored on an uncovered plate over a large uncovered container of bread crumb topping. Raw shell eggs stored over cooked containers of chicken inside walk-in cooler. CDI: Food items rearranged at inspectors direction. Please note that a storage order guidance chart has been provided before and is still available for staff use inside the kitchen. Please provide thorough training so that employees know how to properly store raw animal foods and ready-to-eat foods. This is crucial for preventing cross contamination concerns. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Several food items were observed stored uncovered and unprotected inside reach-in coolers and walk-in cooler. CDI: Covers added at inspections request.
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) Visible food debris soiling on table mounted can opener blade. CDI: EC Wall showed staff how to remove inner component and thoroughly wash.
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)(1) Maintain TCS foods in hot holding at 135F or above. (P): Large pile of cooked chicken halves on steam table were holding at 90F and 130F. Two large pots of broth containing cooked onions and peppers were holding at 120F. EC Wall explained to staff that food must remain hot at 135FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Large pile of cooked chicken halves on steam table were holding at 90F and 130F. Two large pots of broth containing cooked onions and peppers were holding at 120F. EC Wall explained to staff that food must remain hot at 135F; cold at 41F; or be in an active cooling process. Chicken and broth reheated to 165F. EC Wall will return in three days to ensure food is holding appropriately.
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.
majorCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed on any bulk prepared food items thoroughout entire facility. TCS items inside reach-in coolersFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed on any bulk prepared food items thoroughout entire facility. TCS items inside reach-in coolers; and walk-in are not dated. TCS foods shall be date marked with a date indicating the date of preparation or the date of discard. For items that are prepared and then frozen; they must be marked with these dates: 1) Date of preparation; 2) Date of freezing; and 3) Date of removal from freezer. These dates allow accurate calculation of holding time to ensure the 7 day holding limit is not exceeded. This limit pauses while the food is frozen but the days that the food is prepared and in the process of freezing or thawing count towards the limit. EC Wall will return to ensure foods are being correctly 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.
notedCode 7-206.11 Restricted Use PesticidesChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-206.11 Restricted Use Pesticides; Criteria (P): Observed a "household use only" bug bomb type pesticide cannister inside reach-in cooler. CDI: EC Wall instructed staff to throw pesticide away and use only approved chemical pest control from now on. Pesticides not intended for restaurant use could result in chemical contamination of food.
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 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Large rodent droppings observed corners of dry storage room. Small bugs observed inside reach-in cooler where pesticide cannister was found. PIC states they work with a pest control company and EC Wall encouraged PIC to contact them again.
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.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several multi-use containers are stacked in such a way to prevent acquit air-drying. Water observed trapped inside several containers on dish rack.
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.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on small flip-top cooler is heavily soiled and scoured with black knife markings.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Thick layer of grease build-up observed dripping down stainless steel wall of grill station. Food spills and debris are inside all reach-in coolers. A thorough cleaning of kitchen facility is needed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.15 Maintain a plumbing system in good repair. Faucet at mop sink basin is leaking heavily and loose in its fixture. A foul odor was observed in this area as well. EC Wall will return in three days to ensure this has been repaired and addressed by a plumber.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 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 on flooring inside dry-storage room and throughout gill station.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Few small flies observed around soaking rice near back prep sink stations.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. The person in charge was not a certified food protection manager at the time of inspection. The ownerPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. The person in charge was not a certified food protection manager at the time of inspection. The owner; who is ServeSafe Certified; arrived later at the request of staff. There must be a person in charge who is a certified food protection manager at all times of operation. ServeSafe discussed today; Owner stated they will be pursing getting additional staff certified.
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 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw livers stored over a very large container ready-to-eat carrots. CDI: Livers moved during inspection. Full points taken due to repeat violation. EC Wall provided updated stored order guidance and another storage chart. 3-302.11 (A)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw livers stored over a very large container ready-to-eat carrots. CDI: Livers moved during inspection. Full points taken due to repeat violation. EC Wall provided updated stored order guidance and another storage chart. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Several food items were observed stored uncovered and unprotected inside reach-in coolers and walk-in cooler. CDI: Covers added at inspections request.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-602.11 (C) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; (P): Heavily soiled meat saw blade and machine components with dried residue observed. CDI: Saw disassembled to be thoroughly cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Food residue observed on several dished stored as clean. Residue build-up observed on can opener blade and inner compartment. CDI: Items taken 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)(1) Maintain TCS foods in hot holding at 135F or above. (P): Large pile of cooked chicken halves on steam table were holding at 113F. Chicken taken to be immediately reheated to 165F. Steam table was observed without water inside basins and not holding temperature. EC Wall will return on FridayFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Large pile of cooked chicken halves on steam table were holding at 113F. Chicken taken to be immediately reheated to 165F. Steam table was observed without water inside basins and not holding temperature. EC Wall will return on Friday; October 10th to ensure foods are holding properly.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): TCS foods inside grill side reach-in cooler were holding above 41F. (saucesFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): TCS foods inside grill side reach-in cooler were holding above 41F. (sauces; kidney bean dish; tomatoes). EC Wall will return on Friday; October 10th to ensure foods are holding properly.
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.
majorCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed in entire facility. TCS items inside reach-in coolersFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed in entire facility. TCS items inside reach-in coolers; and walk-in are not dated. TCS foods shall be date marked with a date indicating the date of preparation or the date of discard. For items that are prepared and then frozen; they must be marked with these dates: 1) Date of preparation; 2) Date of freezing; and 3) Date of removal from freezer. These dates allow accurate calculation of holding time to ensure the 7 day holding limit is not exceeded. This limit pauses while the food is frozen but the days that the food is prepared and in the process of freezing or thawing count towards the limit. EC Wall will return to ensure foods are being correctly 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.
notedCode 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Few small flies observed around soiled meat saw area.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Two large pots of sauces stored on the floor inside walk-in cooler. CDI: Food removed from floor at inspectors request.
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(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Several heavily soiled wiping cloths caked in food residue were stored in direct contact with clean dishes on dish rack area. CDI: Wiping clothes removed at inspectors request.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in grill station are heavily soiled and scoured with black knife markings. CDI: Cutting boards discarded 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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Thick layer of black grease build-up observed on hood ventilation system. Significant food debris/residue noted on interior and exterior surfaces of reach-in coolers included on door gaskets throughout kitchen. Steam table is heavily soiled. Large amounts of food debris observed in floor drains under prep sinks. Shelving units and prep surfaces are equally soiled. A deep; thorough cleaning of kitchen facility is needed.
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 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 on flooring inside dry-storage room and behind grill equipment. 6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Cracked ceiling tile observed near grill line that is holding standing water.
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
6-501.110 Using Dressing Rooms and Lockers (C) Employee phone stored on heavily soiled cutting board in prep area. CDI: Phone removed at inspectors request.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Several containers of uncooked kebabs (raw lambOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Several containers of uncooked kebabs (raw lamb; beef; chicken) stored over ready-to-eat produce inside reach-in cooler. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. (P) Raw chicken halves stored over raw whole fish inside reach-in cooler. CDI: All raw food items rearranged during inspection per the final cook temperature storage order. Storage order visual chart provided during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Several single-service foil metal pans stored with their food contact surface exposed and unprotected from contamination. Please store all single-service items face down to protect the food contact surface.
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 Maintain equipment in good repair. Rusty shelving observed inside reach-in.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Significant build up observed on hood ventilation system. Cleaning needed on 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.
5-205.11; Priority Foundation; 0 points; Handsink beside the 3 compartment sink was blocked due to equipment inside the sink basin. Handsinks shall remain accessible at all times for employee use. CDI-PIC removed items from the sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11 (A); Priority Foundation; Chopper and cutting boards had food residue remaining on food-contact surfaces. Large blade slicer had food splatter and residue inside the compartments around gears/wheels. Food-contact surfaces shall be maintained clean. More detailed cleaning of the large meat slicer is needed after each use. CDI-Chopper and cutting boards were removed to 3 compartment sink for cleaning and blade machine was opened and more detailed cleaning was begin 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.
3-501.17; Priority Foundation; Repeat Violation; Ready-to-eat foods in the prep cooler; walk-in cooler; and reach-in freezer were not date marked. If held for over 24 hours in a facility; ready-to-eat; TCS foods shall be date marked with a date indicating the date of preparation or the date of discard. For items that are prepared and then frozen; they must be marked with these dates: 1)Date of preparation; 2)Date of freezing; and 3)Date of removal from freezer. These dates allow accurate calculation of holding time to ensure the 7 day holding limit is not exceeded. This limit pauses while the food is frozen but the days that the food is prepared and in the process of freezing or thawing count towards the limit. Verification Required; EHS will return on 2/20 to ensure that date marking has been improved.
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; Spray bottle of pink liquid was not labeled. All chemicals and cleaners removed from original containers shall be labeled with their common name. CDI-PIC labeled the bottle.; 7-201.11; Priority; Repeat Violation; Spray bottle of pink liquid was stored hanging from a shelf containing clean equipment. Chemicals and cleaners shall be stored away from all food equipment; and other areas that could be contaminated. CDI-PIC relocated the 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.
3-302.12; Core; 0 points; Bulk containers of dry goods in the dry storage area were not labeled. Containers holding food that is removed from original packaging and which is not easily recognizable shall be labeled with the common name of the food.
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.
4-501.11; Core; Gasket on walk-in cooler door is torn. Gasket on reach-in freezer beside prep sinks is significantly torn and damaged. Equipment shall be maintained in good condition.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.11; Core; 0 points; Cove base across from prep sinks is peeling away from the wall. Tile in back storage area is damaged in several 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.
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; Detailed cleaning needed on exterior of large mixer; blender used to make garlic sauce; and food containers. Equipment shall be maintained 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.
2-102.11 (C) (2); (3) and (17); Priority Foundation; The PIC is not able to demonstrate the an employee health policy is in place or requirements. CDI - Employee health information was given to PIC and staff during inspection. Based on the RISKS inherent to the FOOD operation; during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention; application of the HAZARD Analysis and CRITICAL CONTROL POINT principles; and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf (17) Explaining how the PERSON IN CHARGE; FOOD EMPLOYEES; and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Pf
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; The operator and staff did not have a bodily fluid clean up policy with written instructions. CDI - Provided materials to PIC and staff A FOOD ESTABLISHMENT shall have written procedures 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-401.11; Core; Drinks observed stored where can contaminate food; utensils; single service items. Drinks and other personal food items should be stored in a designated area where contamination cannot occur. CDI - Products were placed in bin that was contained A) Except as specified in par. (B) of this section; an EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
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.
4-702.11; Priority; Cooking equipment and utensils were not sanitized at the manual dish sink after cleaning and rinsing. There was not a sanitizer basin set up for this task. CDI - Worked with operator and staff to set up sink for sanitizing of items during inspection. Equipment and utensils were sanitized. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.17; Date Marking Pf - Cooked; prepared vegetables and protein dishes cold holding in walk in and prep refrigerators not date marked. READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Verification Required - EHS will return on 11/20/23 to ensure that items are date marked.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Chemical spray bottles stored in clean dish area; on food production counter and on shelving areas with single service items. CDI - Spray bottle(s) were moved to designated areas. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. P
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112; Core; Observed multiple dead insects inside the light fixtures in the kitchen. Dead or trapped pests shall be removed. Ensure dead pests are removed in order to allow monitoring if pests return. Recommend using a professional pest company for regular treatments and monitoring.
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; Soiled wiping cloths were stored on prep surfaces in the kitchen. After a wiping cloth is used; it must either be placed in a container of approved sanitizer or removed from the prep area for laundering. If cloths are held in sanitizer; ensure the sanitizer is changed frequently to ensure correct concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11(A); (B) and (D); Core; Utensils in a rack on a prep table near the tea station were stored with the food-contact surfaces facing outward which would cause hand contact with the food-contact surface of the utensil. Clean utensils shall be stored inverted to ensure protection from 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.15; Core; The dish machine is designed to be a chemical sanitizing machine and is connected to chlorine sanitizer. Chlorine sanitizer tested at 0ppm after several cycles were run and utensil surface temperature inside the machine was measured over 160F when tested with a maximum registering thermometer. Contact dish machine company to determine if water temperature can be lowered and chlorine sanitizer connection can either be repaired or if the issue resolves when the water temperature is lowered.
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.
6-501.12; Core; Detailed cleaning is needed on walls throughout the facility; on food containers; on ceiling; and in hood. Facility shall be maintained 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Multiple employee jackets were hung on food storage racks in the dry storage area. Employee items shall be stored away from all food; equipment; and other areas which could be contaminated. Recommend creating a designated area for employee items such as hooks on the blank space of wall near the back door.
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.