notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC is a Food Handler; not a CFPM. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have PIC obtain required credential.
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 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; Interiors of storage cabinets underneath self-service area are soiled with visible residue and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean interior shelving.
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; Several broken tiles observed on rim of mop sink. Physical facilities shall be maintained in good repair. Repair tile damage. Wall damage noted on previous inspection report has been 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC is a Food Handler not a CFPM. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have PIC obtain required credential.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1); Priority Foundation; Facility is using TPHC for hot foods like pizza and cooked chicken. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). Time form was not filled out but foods were observed appropriately marked with discard times. CDI- Manager filled out TPHC form during inspection. No points taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.18; Core; Mens bathroom toilet and urinal are soiled. Maintain handwashing sinks; toilets and urinals clean. Clean underside of urinal and interior rim of toilet bowl.
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; Dust accumulation observed on walk-in cooler ceiling in front of fans. Physical facilities shall be kept clean. Clean ceiling of walk-in cooler. As of today; only bottled beverages are stored here. 6-501.11; Core; Corner of wall near mop sink is damaged and interior of wall is exposed. Physical facilities shall be maintained in good repair. Repair wall damage.
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 at the 3-compartment sink measured too low at 10 ppm when tested. Chlorine (bleach) shall register 50-200 ppm for effective sanitization. CDI - Additional capfuls of bleach added. 50-200 ppm reached.
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)(2) and (B); Priority; Original; French vanilla; and hazelnut creamer holding above 41 F in the self-service Nestle coffee mate dispenser. All containers of creamer labeled "Keep refrigerated". Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Hazelnut and French vanilla creamer voluntarily discarded and replaced with new; un-opened creamers. Original creamer placed in unit this morning at 10:40 AM according to PIC. All creamers placed on TPHC temporarily (until the unit can maintain 41 F or below). Dispenser maintaining 43 F ambient. Unit adjusted down and PIC contacted a technician for evaluation. Ensure unit can maintain 41 F or below.
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.
4-501.11; Core; The prep cooler is in disrepair and is unable to maintain 41 F or below. No TCS foods stored inside of unit at time of inspection. Equipment shall be maintained in good repair. Work order placed prior to inspection. Continue to work with technician for repair/replacement.
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; Core; Handwashing sink reached 72 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.
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.
4-602.11; Core; Soda nozzles in the self-service area are soiled with black accumulation. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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)(2) and (B); Priority; Original; French vanilla; and hazelnut creamer holding above 41 F in the self-service Nestle coffee mate dispenser. All containers of creamer bear the label "Keep refrigerated". Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Unit adjusted down. Ensure unit can maintain 41 F or below.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies present in the facility. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
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; A food handler observed with no hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment; utensils and linens.
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.
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; Microwave interiors soiled with food and debris. Walk-in cooler fan guards (closest to the entrance) soiled with debris. Interiors of storage cabinets underneath self-service areas soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other 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 at the 3-compartment sink measured too low at 10 ppm when tested. Chlorine (bleach) shall register 50-200 ppm for effective sanitization. CDI - Additional capfuls of bleach added. 50-200 ppm reached.
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; Microwave interiors soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other 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.
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; Two types of coffee creamers in the dispenser were above 41F; see chart above (it says keep refrigerated on the creamers boxes). TCS food (time/temperature for control for safety) shall be maintained at 41F or less. CDI - PIC lowered the temperature on the dispenser (creamers were put in the dispenser less than 4 hours ago).
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.
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; Observed small amount of dark residue behind the soda nozzles. In the self-service area microwaves had food splashes on the ceiling. The food-contact surfaces of cooking equipment (inside of the microwave) and nonfood-contact surfaces of equipment (behind soda nozzles) shall be kept free of an accumulation of dust; dirt; food residue; and other debris. CDI - PIC cleaned the above-mentioned areas 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.