5-501.114 Core; No drain plug on a dumpster. Dumpsters shall have drain plugs.
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.
minorCode 3-305.11- Noted cases of bananas being stored on the floor in the dry storage. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11- Noted cases of bananas being stored on the floor in the dry storage. 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.
minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted one of the hot hold boxes (Maximo #36534) and top side oven unit (Maximo #65415). According to Person in chargeCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted one of the hot hold boxes (Maximo #36534) and top side oven unit (Maximo #65415). According to Person in charge; a work order has already been placed for both units. In the walk-in freezer; noted an accumulation of ice build up near the evaporator unit. Maintain equipment in good repair.
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 4-501.14- Observed residue build-up along the vats of the 3 compartment sink. Increase frequency of cleaning for 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14- Observed residue build-up along the vats of the 3 compartment sink. Increase frequency of cleaning for 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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.
4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning needed for shelving space above the 3 compartment sink. 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.
5-202.12- Noted hot water only reaching up 81 F for all the handwashing sink throughout the facility. Provide at least 100F water at handsinks.
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 3-501.16 (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; Hot and Cold Holding (P)- Noted chickpea salad reading between 50-51 on the cold hold make line. Maintain TCS foods in cold holding at 41F or less. CDI- Discussed rapidly cooling TCS items in the walk-in freezer or 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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Noted container of stewed chicken; made more than 24 hours prior to inspection; missing date marking label. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- PIC labeled container during inspection.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- The hot holding cabinet near the front end make line is no longer working. Person in charge placed a work order several month ago for noted equipment. Also noted hot hold cabinet on the cook line ( Maximo #36534). All equipment must be maintained in good repair.
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 4-501.14- Observed residue build-up along the vats of the 3 compartment sink. Increase frequency of cleaning for 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14- Observed residue build-up along the vats of the 3 compartment sink. Increase frequency of cleaning for 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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.
4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning needed for the bottom storage racks in the walk-in cooler. 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C)- Detail cleaning needed for the floor spaces underneath cook line equipment; the floors in the walk-in cooler and floor spaces under the 3 compartment sink area. Also noted an accumulation of dust build-up along the ceiling vents above the 3 compartment sink area.
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 Good Repair and Proper Adjustment - Equipment (C)- The hot holding cabinet near the front end make line is no longer working. Person in charge placed a work order about 2 months ago. All equipment must be maintained in good repair.
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.
5-501.111 - The top lid are torn off on a two of the outside dumpster. Keep storage areas and bins for waste in good repair.
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.
6-301.12 Priority foundation: No paper towels at hand sink in the prep area. Provide individual paper towels for hand sinks. Paper towels were provided 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.