6-301.12 Hand Drying Provision (Pf) One handwashing sink in the kitchen has no paper towels in the dispenser (the other sink is stocked with towels). Keep towels at each handwashing sink. Towels were added upon 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 7-102.11 Common Name - Working Containers (Pf) Spray Bottle Labeled to contain sanitizer contains a blue solution obtained from the can wash dispenser. Bottles shall be accurately labeled. Sanitizer is to be sprayed on food contact surfaces such as sinks and knives and not rinsed offChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Spray Bottle Labeled to contain sanitizer contains a blue solution obtained from the can wash dispenser. Bottles shall be accurately labeled. Sanitizer is to be sprayed on food contact surfaces such as sinks and knives and not rinsed off; so must be pure; not contaminated. Employee covered existing label and accurately re-labeled the contents of the spray bottle during inspection.
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 2-401.11 (A) Water Bottle is stored on the cutting board. Employee beverages shall be stored on lowEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Water Bottle is stored on the cutting board. Employee beverages shall be stored on low; separate surfaces. 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. Water bottle was moved to the shelf below the prep sink.
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.
5-202.12 Handwashing Sinks; Installation (C) - Handwashing sinks in both restrooms only have cold water. Handwashing sinks shall provide water of at least 100F. Repair these handsinks to properly provide water of at least 100F. 5-205.11 (A) Handwashing sink in the kitchen has utensils stored in it. Trash can is in front. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Utensils were removed and taken to the ware washing sink for cleaning. Trash can was moved to the left of the handwashing 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.
notedCode 3-302.11 Packaged and Unpackaged Food - Separation (P) - Bag of ready-to-eat spinach is stored on top of a pan of raw chicken on the bottom shelf of the walk-in cooler. Raw Shell eggs are stored with vegetables. OnionsOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation (P) - Bag of ready-to-eat spinach is stored on top of a pan of raw chicken on the bottom shelf of the walk-in cooler. Raw Shell eggs are stored with vegetables. Onions; carrots stored with raw chicken. . Foods shall be stored in a manner that prevents cross contamination. Store foods according to final cook temperature. Keep vegetables separate from raw chicken and raw shell eggs. CDI - foods inside the walk-in cooler were rearranged to relocate raw shell eggs; spinach; onions. Additional sticker signs provided to help explain separation of food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.11 Freezer is broken. Food is soft. Stored frozen foods shall be maintained frozen. Repair is scheduled.
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 3-304.12 (A) Serving Utensil Handle is on the cooked rice inside the walk-in cooler. Cup/bowl is submerged in chicken soup. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Serving Utensil Handle is on the cooked rice inside the walk-in cooler. Cup/bowl is submerged in chicken soup. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Container was removed from the soup. Handle was removed from the rice.
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 4-501.14 Sanitizing compartment of the ware washing sink is not clean. Water beads up. Black residual is present. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Sanitizing compartment of the ware washing sink is not clean. Water beads up. Black residual is present. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-202.12 Handwashing Sinks; Installation (C) - Handwashing sinks in both restrooms only reaching 80F. Handwashing sinks shall provide water of at least 100F. Repair these handsinks to properly provide water of at least 100F.
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 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) - Raw pork; prepped in house; stored above ready to eat foods in reach-in freezer. Foods shall be stored in a manner that prevents cross contamination. Store foods according to final cook temperature. CDI - foods rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Tomato sauce holding above 41F in prep top cooler. Mozzarella cheese holding above 41F in two-door reach-in cooler. TCS foods shall be stored at 41F or below for cold holding. CDI - tomato sauce and mozzarella cheese moved to reach-in freezer.
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) - Tomato sauce and mozzarella cheese missing date labels. Time/Temperature Control for Safety (TCS) foods that are Ready-To-Eat shall be date marked to indicate a 7 day hold. CDI - dates known and affixed 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) - Clean containers stacked while wet. Equipment shall be stored in a self-draining position that promotes air drying. Ensure utensils are properly stored to facilitate air drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.