2-102.12 (A) Certified Food Protection Manager (C); The PIC is not a certified food protection manager. The PIC must pass an examination as part of an ANSI accredited course. CDI list of courses sent to PIC via email.
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) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Foods in hot box were holding 128-132F. Hold TCS food hot at 135 F or above. CDI Foods were reheated to 170 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.
4-501.114; Priority; Chlorine solution measured 0ppm in the dishwasher. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine solutions must be maintained at 50-200ppm. CDI-Quaternary ammonium was available at the 3-compartment sink; and will be used until Ecolab can adjust the dispenser in the dish machine. Repeat violation.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); A few food items marked as opened/prepared on 2/1/26 were still available in the walk in cooler for service today 2/9/26. Refrigerated; ready to eat; TCS foods must be discarded within 7 days of being prepared or opened. CDI-Foods were voluntarily discarded. 3-501.17; Priority Foundation; Frozen foods are not being marked with the thaw date when they are removed from freezer. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Also ensure foods are marked with thaw date. Keep in mind that the preparation date is day 1; thaw date is day 2; in the 7 day hold time; so thawed foods must be discarded within 6 days of thawing.
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.
4-501.114; Priority; Chlorine solution measured 0ppm in the dishwasher. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine solutions must be maintained at 50-200ppm. CDI-Quaternary ammonium was available at the 3-compartment sink; and will be used until Ecolab can adjust the dispenser in the dish machine. 4-601.11(A); Priority Foundation; The prep sink was heavily soiled. There was a basket stored as clean that had residue on it. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Sink was cleaned and sanitized. The basket was voluntarily discarded.
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; The dish machine drain board and exterior; and 3-compartment sink drain boards and compartments were soiled. Ware washing 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. CDI-Components of ware washing equipment was cleaned and sanitized.
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(Core); Grill top; range; fryer; and shelving in the walk in cooler had food residues on them. 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. Increase cleaning frequency of equipment to avoid 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.
notedCode 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; Core; The floor/wall juncture in front of the walk in cooler is damaged and missing tiles. The wall around the mop sink is bulging and damaged. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Make repairs as needed.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS)FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS)Food; Date Marking (Pf); Foods prepared yesterday and held overnight were not date marked. Refrigerated; ready to eat; TCS foods held overnight must be marked with the preparation or opening date. CDI-Foods were allowed to be date marked.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility did not have chlorine test strips for sanitizer in use at the dish machine. An accurate method of determining sanitizer concentration shall be available. Obtain new test strips by 1/18/24.
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.