notedCode 3-302.11 (A)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Several containers of food items inside reach-in units without protective covers on them.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11 Maintain equipment in good repair. (C): Rust observed on wire shelving inside reach-in units.
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; Equipment is heavily soiled. There is grease and debris accumulated on exterior and interior surfaces of equipment and reach-in units. Fryers and storage shelving throughout facility are in need of thorough cleaning. Non-food contact surfaces of equipment shall be maintained clean. Full points taken due to history repeat violations of cleanliness'.
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; Floor is soiled with build-up in several areas; food splatter observed on walls near three-compartment sinks. Maintain physical facilities 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.
notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Dark residue observed on door surfaces of both chest ice machinesCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Dark residue observed on door surfaces of both chest ice machines; and inside the crevasses of the upraised wording on the inner guard. Ice machines and inner compartment must be frequently cleaned. PIC removed textured plastic pieces 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.
3-501.16 (A)(2) and (B); Priority; Sandwich Make-Line Refrigerator is not holding food at 41F as required. Tomatoes and shredded lettuce holding at 50F. Repair needed to maintain food at 41F and colder. Food from previous night discarded during inspection. Ice added to in temperature food to maintain at 41F while awaiting repair.
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 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Several flies observed inside kitchen area.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Ice dripping from piping on boxed product under condenser unit.
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 Maintain equipment in good repair. (C): Gasket is warped on bottom half of grill side reach-in cooler - preventing a tight seal on the door when closed. Equipment shall be maintained in a state of good repair. Please have the listed items repaired and/or replaced.
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; Equipment is heavily soiled. There is grease and debris accumulated on exterior and interior surfaces of equipment and reach-in units. Ice build-up under condenser inside walk-in freezer. Fryers and storage shelving throughout facility are in need of thorough cleaning. Non-food contact surfaces of equipment shall be maintained clean. Full points taken due to history repeat violations of cleanliness'.
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; Floor is soiled with build-up in several areas; particularly back corner near dry storage shelving and in/around grill equipment. Dust build-up on walls behind ice machines. Maintain physical facilities 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.
notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Dark residue observed on door surfaces of chest ice machineCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Dark residue observed on door surfaces of chest ice machine; and inside the crevasses of the upraised wording on the inner guard. Ice machines and inner compartment must be frequently cleaned.
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.
4-501.11 Maintain equipment in good repair. (C): Gasket is warped on bottom half of grill side reach-in cooler - preventing a tight seal on the door when closed. Handle is damaged/missing from walk-in cooler. Equipment shall be maintained in a state of good repair. Please have the listed items repaired and/or replaced.
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; Equipment is heavily soiled. There is grease and debris accumulated on exterior and interior surfaces of equipment and reach-in units. Ice build-up under condenser inside walk-in freezer. Fryers and storage shelving throughout facility are in need of thorough cleaning. Non-food contact surfaces of equipment shall be maintained clean. Full points taken due to history repeat violations of cleanliness'.
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; Floor is soiled with build-up in several areas; particularly back corner near dry storage shelving and in/around grill equipment. Dust build-up on walls behind ice machines. Maintain physical facilities 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.
4-602.11; Core; Upright refrigerator closest to the three compartment sink is heavily soiled with buildup; visible microbial growth; and hair. Food is stored in this refrigerator uncovered. Refrigeration shall be cleaned at a frequency that prevents soil and material from accumulating. Cleaning started during today’s inspection. . . Ice machine lids; doors are not clean. Maintain clean and replace ice machine components that can no longer be effectively cleaned.; 4-501.114; Priority; sanitizer is nearly undetectable in the sink. Fresh sanitizer was obtained in a pan at required concentration; but when sink was emptied and refilled; concentration is below required level. After minutes past; concentration continued to decline. Ecolab was called for servicing.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; splash guard needed between handwashing sink and hamburger freezer
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; Warewashing sink faucet drips. Soapy water dispenser sprays from the base. Cold water supply has a hot water/cross connection; creating very hot water. Both ice machine lids are black; scratched; and in bad condition. Freezer door remains open. Make line refrigerator door on the right remains open.
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; Hot food tray unit is heavily soiled. Handles; sides; exterior of upright refrigeration/freezer is heavily soiled. Bread rack and surfaces above sandwich station are not clean. Equipment is not 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.
6-501.11; Core; floor is damaged. Floor; walls and vents need cleaning.
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.
3-304.11; Priority; Flour Tortilla round containers are not clean. Take to the ware washing sink as needed to maintain the tortilla containers clean. Food shall only contact clean and sanitized surfaces. One was added to soapy water to start the cleaning process today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Food Preparation tables including near hot dog roller unit; and table to the right of the ware washing sink are not clean. Use detergent and scrub pad to remove unclean material. After cleaning and rinsing; apply sanitizer. . . Containers stored to the right of the small 3-compartment sink are clean. Take to the ware washing sink for effective cleaning with detergent. Cleaning was started today.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Thick sludge-like grease accummulated on the area above the make-line refrigerator; inside and around the hot holding food unit. . . Space on shelf; under table where flour tortillas are stored is heavily soiled and not clean. This area is not appropriate to store food until it has been extensively cleaned. . . Refrigerators have unclean build-up and wet material inside with pans and packages such as juice box stored in contact. Food shall be stored in clean areas.
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.
4-903.11(A); (B) and (D); Core; Blender tops; rings are stored inside the handwashing sink. They are contaminated each time the handwashing sink is used and by being inside the handwashing sink. Utensils must be protected from splash and germs being washed from hands. Sign directly above the handwashing sink says: "DO NOT place dishes; utensils; or smallwares in the handwashing sink." Blender cup tops were taken to the ware washing sink to be cleaned and sanitized.
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.
4-501.11; Core; Sink faucet drips constantly. Repair is needed. Lids to the ice machine have black scratches and cannot be effectively cleaned. Replace components that cannot be cleaned. Black spongy material is exposed inside the ice machine bin that should be covered with a washable; non-absorbent cover.
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; 3-compartment ware washing sink is soiled with unclean build-up coating the sanitizing compartment. Daily cleaning with detergent is needed. Clean the sink before filling sink basin with sanitizer.
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; Equipment and sauce containers are heavily soiled. Red Trays are not clean. Walk-in cooler floor is not clean with gooey spilled material. Extensive cleaning is needed. Maintain equipment and items in the kitchen clean and free of grease and build-up.
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; Floor is soiled with build-up in several areas. Floor tiles are broken; floating in water in the front area. Walls are not clean. Ceiling vent is heavily soiled. Maintain physical facilities 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.