6-501.11; Core; Walls with paint peeling and floors with rust stains.- Physical facilities shall be maintained in good repair. 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.
4-501.12 Maintain equipment in good repair. Cutting boards heavily scored. Resurface or replace cutting boards 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.
6-501.11; Core; Walls with paint peeling and floors with rust stains.- Physical facilities shall be maintained in good repair. 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed a couple containers that had been tightly sealed while cooling in refrigeration units.- Cooling shall be done with an approved method such as loosely covering product and storing in cold hold equipment.- CDI; lids were removed and product loosely covered. .
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.
6-501.11; Core; Observed multiple damaged walls and one hole in the wall in the back.- Physical facilities shall be maintained in good repair.- Please repair walls throughout where there is 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.
3-302.11; Priority; Observed raw chicken being stored above raw oysters in walk in cooler.- Raw animal product shall be stored by order of final cooking temperature to prevent cross contamination with the highest temperature item on the bottom.- CDI; items rearranged.; Corrected During Inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- CDI; items moved to be washed. THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION A FULL (3) POINTS WILL BE DEDUCTED.; Repeat; Corrected 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; Observed items (see chart above) in the to go unit that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to the walk in for cooling.; Corrected During Inspection
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.
3-304.14; Core; Quat sanitizer in sanitizer buckets were less than 200ppm.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration. (200-400ppm/ Quat)- CDI; buckets were remade to proper concentration during inspection.; Corrected 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.
4-501.11; Core; Multiple gaskets throughout are torn and need replaced. The reach in freezer has some ice buildup inside it. - Equipment shall be maintained in good repair.- Please replace the gaskets. Please repair freezer as needed.; 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.
4-601.11 (A); Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- CDI; items moved to be washed.
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.
4-501.12; Core; The cutting boards are beginning to get heavy scratches in them and need resurfaced or replaced.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please replace/resurface cutting boards.; 4-501.11; Core; Multiple gaskets throughout are torn and need replaced.- Equipment shall be maintained in good repair.- Please replace the gaskets.
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; The ice machine had pink/black residue buildup inside it.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the ice machine and do so more frequently.
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; Observed items (see chart above) in the to go unit that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to the walk in for cooling.
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.
3-304.14; Core; Quat sanitizer in sanitizer buckets were less than 200ppm.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration. (200-400ppm/ Quat)- CDI; buckets were remade to proper concentration 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.