3-501.16(A)(2) Priority: Cooked bok choy is 57F in the prep area. Maintain TCS foods in cold holding at 41F or less. CDI-The fennel was placed in the walk-in cooler .
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 4-601.11(C ) The shelving on the prep table has build up. 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 ) The shelving on the prep table has build up. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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.
4-501.114 Priority: Sanitizer is at 0 ppm of quaternary ammonium in the spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-New sanitizer was added and was reading 200ppm once REHS spoke to PIC.
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.
3-501.16(A)(1) Priority: Chicken soup is 121F being held on the stove. Maintain TCS foods in hot holding at 135F or above. CDI-The chicken soup was reheated to 186F.
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.
3-501.16(A)(2) Priority: Fish is 43F and pork chops are 45F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The chicken and the fish was placed in the walk-in cooler. This is a repeat item.
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 4-601.11(C ) The inside of the oven has build up. 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 ) The inside of the oven has build up. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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.
6-501.11 Core: Broken floor tiles in the kitchen. Physical facilities shall be maintained in good repair. This is a repeat item.
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 (A) Priority foundation; a spatula and blender are blocking access to the hand sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The spatula and blender were removed from the hand sink. 6-301.12 Priority foundation: No paper towels at the hand sink in the back prep area. Paper towels were added once REHS spoke to PIC.
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)(2) Priority: Raw chicken is stored above pork in the walk-in cooler. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Priority: Raw chicken is stored above pork in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. The chicken was moved to below the pork in the walk-in cooler once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2) Priority: Heavy cream is 52F and pork is 46F in the upright refrigeration unit. Eggs are 52F in the prep area. Maintain TCS foods in cold holding at 41F or less. The TCS food from the upright refrigerator and the eggs were moved to the walk-in cooler. This is a repeat item.
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 7-204.11 Priority: Sanitizer is over 400ppm of quaternary ammonium in the sanitizing vat at the 3 compartment sink. Provide sanitizer at correct concentrationsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: Sanitizer is over 400ppm of quaternary ammonium in the sanitizing vat at the 3 compartment sink. Provide sanitizer at correct concentrations; diluting as required. Sanitizer was remixed to the correct concentration.
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(C ) Sides of grill has build up. 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 ) Sides of grill has build up. 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.
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: Broken floor tiles in the kitchen. Physical facilities shall be maintained in good repair. This is a repeat item.
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 3-302.11 (A)(2) Priority: Raw chicken is stored above raw beef in the walk-in cooler. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Priority: Raw chicken is stored above raw beef in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. The raw chicken was placed below the raw beef once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16(A)(2) Priority: Eggs are 61F in the prep area. Hamburger is 46F and pork barbeque is 47F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. The eggsFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Eggs are 61F in the prep area. Hamburger is 46F and pork barbeque is 47F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. The eggs; hamburger and pork barbeque were placed in the walk-in cooler once REHS spoke to PIC.
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.
4-602.13: The sides of the grill has build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 Broken floor tiles in the kitchen. Physical facilities shall be maintained in good repair. This is a repeat item. 6-501.12 Floors have build up on them beneath the 3 compartment sink and some equipment. Physical facilites shall be cleaned as often as necessary to keep them 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.
4-601.11 (A); Priority Foundation; Metal containers; plastic containers; lids and cooking utensils stored clean have food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. ; 4-703.11; Priority; The high-temperature dish machine sanitizing rinse not reaching a high enough temperature; measured at 150F after several runs. In a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). CDI- PIC directed to use 3-comp sink for chemical sanitizing until dish machine can be repaired. Repeat.
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(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cleaning needed throughout establishment. Especially cooking equipment; hood filters; shelving units; racks;inside coolers including walk in. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Repeat.
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; Cleaning needed of floors and walls under/behind equipment throughout establishment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat. 6-501.11; Core; Floor tiles throughout kitchen are cracked. Except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. PHYSICAL FACILITIES shall be maintained in good repair. Replace the damaged floor tiles. Repeat.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Soiled 3 comp sink basins and dish machine. Clean warewashing equipment at a frequency necessary to prevent recontamination of equipment and utensils.
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; Cleaning needed throughout establishment. Especially cooking equipment; shelving units; racks; inside coolers including walk in. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Repeat.
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.
3-302.11; Priority; Raw fish stored over cooked chicken. Food shall be protected from cross contamination by storing the foods based on final cook temps with RTE over raw. CDI: Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Metal containers; plastic containers; lids and cooking utensils stored clean have food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. ; 4-703.11; Priority; The high-temperature dish machine sanitizing rinse not reaching a high enough temperature; measured at 150F after several runs. In a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). CDI- PIC directed to use 3-comp sink for chemical sanitizing until dish machine can be repaired. Repeat.
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; Cooked items inside refrigerator unit cooked Sunday (establishment closed on monday and tuesdays) not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items discarded.
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
7-204.11 ; Priority; Sanitizer in 3 comp over 400ppm. Quat sanitizer shall be maintained between 200-400ppm. CDI: Corrected to 400ppm.
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
6-501.111; Core; Flies in kitchen. Seek more aggressive controls.
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.
2-402.11; Core; Food employees with facial hair does not have a beard cover. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees keep facial hair trimmed very short; or supply beard guard or face masks. Repeat.
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.
4-501.11; Core; Tall freezer taped shut and labeled as out of order. EQUIPMENT shall be maintained in a state of good repair and condition. Repair; replace or remove the freezer. Repeat.
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; Cleaning needed of floors and walls under/behind equipment throughout establishment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat. ; 6-501.11; Core; Floor tiles throughout kitchen are cracked. Except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. PHYSICAL FACILITIES shall be maintained in good repair. Replace the damaged floor tiles. Repeat.
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.
4-501.114; Priority; Sanitizer concentration too low at active 3-comp sink; measured at 0ppm quat. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer manually adjusted during inspection and verified with test kit. Have sanitizer dispenser serviced. ; 4-501.112; Priority Foundation; The high-temperature dish machine sanitizing rinse not reaching a high enough temperature; measured at 154F after several runs. In a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). CDI- PIC directed to use 3-comp sink for chemical sanitizing until dish machine can be repaired.
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)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In top section of prep unit; several TCS foods measured above 41F as shown in above grid. Some TCS foods overfilled in pan; or not fully down in pan. Recently cooked item placed in top section of prep unit. PIC stated several items left out on counter earlier while cleaning. Several TCS sauces left out on counter; exceeding 45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to reach-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. A couple foods did temp at 40F; indicating prep unit likely able to maintain required temperatures on items; not broken. Recommend having unit serviced/adjusted to reduce food holding temperatures. Recommend using other larger units or ice bath to cool cooked foods to 41F and less before placing in the top section of a prep unit to then maintain temperatures. Do not leave TCS foods sitting out on counter during cleaning. Recommend not having multiple cold TCS foods sitting out on counters awaiting prep by one person; do one project at a time so the TCS foods can get back into cold-hold equipment promptly. Recommend do not overfill pans; keep TCS foods below the fill line of pans; so down in the cold air. Recommend use of metal pans instead of plastic when possible for improved cold-holding.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Cooked fried sitting out at 82F. PIC states using TIME as method of safety; but no Written Methods; and no Tracking in place. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template provided to PIC and known start time tracking added to product.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling faded off of sanitizer bucket in use. 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. CDI- Labeling added 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.
3-302.12; Core; Labeling missing on spices; squeeze bottles of food ingredients; and large bin of flour. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; Front door left open with no screen in place; no other screening between outside and kitchen. No flying pests observed today. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Keep doors closed or add some form of pest barrier.
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.
2-402.11; Core; Food handlers with fluffy beards lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees keep facial hair trimmed very short; or supply beard guard or face masks.
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.
3-304.14; Core; Sanitizer bucket stored on the floor. Sanitizer concentration too low; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Bucket moved to low shelf. Sanitizer remade.
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.
4-202.11; Priority Foundation; Plastic food container stored as clean; observed with several cracks and duct tape holding it together. Spatula stored as clean observed with food surface cracked; pitted; and partly worn away. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged items voluntarily discarded by PIC during inspection.; 4-501.11; Core; Tall freezer taped shut and labeled as out of order. EQUIPMENT shall be maintained in a state of good repair and condition. Repair; replace or remove the freezer.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; PIC unable to locate test kit for the quat sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Test kit ordered during inspection and expected to arrive tomorrow.; 4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required temperature of hot water sanitizing rise is reached at the dishes. PIC notified of requirement during 2022 inspection. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR-VERIFICATION REQUIRED. Obtain an irreversible registering temperature indicator (plate simulating temperature disk or 160F thermal test strips) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
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; Some cleaning needed around the cooking equipment; low shelves; shelving in all of the coolers have some residue accumulation present. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase the cleaning frequency. [REPEAT]
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.
6-501.114; Core; Old no longer used hot-hold cabinet sitting out in the yard by the outside walk-in cooler. Large round metal rack; several old boards; and other loose items also in the back yard space. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Remove the no longer used items.; 6-501.12; Core; Wall-mounted knife rack at prep line with residue/debris accumulation. Walls with residue accumulation. Ceiling vents with dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]; 6-501.11; Core; Floor tiles throughout kitchen are cracked. Except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. PHYSICAL FACILITIES shall be maintained in good repair. Replace the damaged floor tiles.
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.