4-602.13 Some cleaning needed of wire shelves by ice machine. Non-food contact services shall be clean to sight and touch.
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 2-401.11 (A) Open coffee cup on prep table. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Open coffee cup on prep table. 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.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection. Pf
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 3-305.11 Cases of hamburger on walk in cooler floorContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Cases of hamburger on walk in cooler floor; multiple cases of food items on walk in freezer floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above 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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified 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.
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; Cold Holding (P) Six types of cheeses (havarti; swiss; cheddar; american; shredded cheese blend; and pepper jack) all observed between 42-55 F on ice bath. Chicken wings observed at 45 F cold holding in unit next to macaroni and cheese; rotel dip and cheese dip. Black beans and corn stored inside make unit observed at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Advised PIC to discard items. Discussed with PIC the importance of supplying the correct amount of ice to product to cover all sides of container as well as implementing a 4 hour Time as a Public Health Control for these items.; Corrected 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.
notedCode 7-201.11 Separation - Storage (P) Four containers of air duster were observed being stored on top shelf above make unit at prep line. Butane observed being stored along with single use items and food on push cart. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Four containers of air duster were observed being stored on top shelf above make unit at prep line. Butane observed being stored along with single use items and food on push cart. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - These items were immediately relocated to proper chemical storage area. 7-207.11 Restriction and Storage - Medicines (P) Burn gel ointment stored on push cart next to single use items and container of food. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. Corrected During Inspection - Item was immediately relocated to proper storage location.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food boxes stored directly on floor in walk in cooler and walk in freezer. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food boxes stored directly on floor in walk in cooler and walk in freezer. Store food in a clean; dry location; not exposed to contamination at least 6 inches above 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) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Box of paper single use plate liners observed being stored directly on floor on storage rack. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above 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.
notedCode 5-205.15 Pipes underneath three compartment sink are not completed sealedWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Pipes underneath three compartment sink are not completed sealed; therefore are slowly leaking. Maintain a plumbing system in good repair.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of inspection; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified 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.
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; Five types of cheeses (havarti; cheddar; american; shredded cheese blend; and pepper jack) all observed between 42-55 F on ice bath. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Advised PIC to discard items. Discussed with PIC the importance of supplying the correct amount of ice to product to cover all sides of container as well as implementing a 4 hour Time as a Public Health Control for these items.
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; Cooked noodles observed cooling in large; deep; covered container in walk in cooler. Cooling shall be accomplished by cooling the food in small portions; shallow containers; and allow adequate air flow to the product for rapid cooling. Corrected During Inspection - PIC immediately removed lid to product to help cooling. Upon inspectors discovery; the product was below 70 F.
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; Food items stored directly on floor in walk in cooler and walk in freezer. Food shall be stored at least 6 inches off of 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.
4-501.11; Core; Dishwasher door is not properly aligned; therefore facility is placing a wipe cloth inside the door to ensure it remains closed when machine is running. Per PIC there is a new dish machine already on order; they are just awaiting the arrival. Three compartment sink is leaking inside the middle compartment at the sprayer as well as underneath into a large 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.
6-501.12; Core; Floors underneath dish around and equipment have debris build up. Physical facilities shall be maintained.
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; Employee drink without lid observed underneath prep table. Employees shall eat and drink in designated areas where the contamination of food; equipment; linen; and single use items cannot result.
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.
2-301.14; Priority; Employee observed handling raw ground beef with gloved hands; then removing gloves and proceeding to ready to eat foods without a handwashing step in between. Employees shall wash hands when switching between working with raw food and working with ready to eat foods. Corrected During Inspection - Inspector addressed this with PIC who educated employee to ensure this handwashing step is taking place.
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.
6-301.12; Priority Foundation; Paper towels were not provided at main handwashing sink at cook line upon arrival for inspection. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC immediately replaced paper towels.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked noodles observed cooling in large; deep; covered container in walk in cooler. Cooling shall be accomplished by cooling the food in small portions; shallow containers; and allow adequate air flow to the product for rapid cooling. Corrected During Inspection - PIC immediately removed this product and place it on a sheet pan for further cooling. Upon inspectors discovery; the product was below 70 F.
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.