4-903.11 (A); Core; Pizza oven trays were stored directly below hand soap dispenser at handwashing sink. Store clean equipment; utensils and linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- trays were moved away from the soap dispenser. Full point taken for repeat violation.
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; Single-use trays were stored with the food-contact surface exposed. Store inverted to prevent contamination until use; or in original protective packaging. Single-service trays were inverted. No point taken
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 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Vents on drink machine behind service counter have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Clean the vents. All other surfaces observed clean. Full point not taken
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); Core; Pizza oven trays were stored directly below hand soap dispenser at handwashing sink. Store clean equipment; utensils and linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- trays were moved away from the soap dispenser.
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 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Portable fan cover and fan blades in kitchen have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Clean the fan. All other surfaces observed clean. No point taken
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
6-501.14; Core; AC vent on ceiling above food prep area has dust accumulation. Clean ventilation systems and change filters so they do not become a source of contamination.
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.
2-201.11(A-C)&(E); Priority; Employee health policy does not include the symptom sore throat & fever and does not include the illness norovirus. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - Health policy provided. Use provided policy; or adapt corporate policy to include all symptoms and food-borne illnesses.
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.
6-301.12; Priority Foundation; No paper towels available at the handwashing sink in the front area. All handwashing sinks shall be provided with a hand drying device. CDI - Towels provided.
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
7-202.12; Priority; Current sanitizer used: Diversity Final Step Sanitizer. When tested using EHS's Quat test strips (at the 3-compartment sink and in spray bottles); sanitizer measured above 400 ppm. Sanitizer shall measure 200-400 ppm according to manufacturer instructions. Sanitizers shall be used according to manufacturer instructions. CDI - Sanitizer diluted.
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
3-305.11; Core; Nachos stored on the floor in the front area. Food shall be stored at least 6 inches above the floor; in a clean; dry location; and in areas where it is not exposed to splash or other contamination. Nachos moved up off the floor.
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.
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; Plastic to-go containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging. Additionally; cardboard boxes holding single-service/single-use items stored on the floor. These shall be stored at least 6 inches above the floor. To-go containers inverted and cardboard boxes moved up off the floor.
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
4-302.14; Priority Foundation; No quat test strips available to measure the concentration of sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Test strips ordered prior to inspection. PIC to email/text EHS confirmation once received.
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.