notedCode Observation: The floors in the rear kitchen area and under equipment are accumulated with debris. Increase cleaning in these areas. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The floors in the rear kitchen area and under equipment are accumulated with debris. Increase cleaning in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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 Observation: Staff that are performing production tasks exposing food itemsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff that are performing production tasks exposing food items; (blended drinks; warming sandwiches/pastries); warewashing are not wearing complete hair coverings observed with visors; headbands bu tnot full hair coverings in the capacity of thier job tasks. 2-402.11 Effectiveness - Hair Restraints (C) (A) Except as provided in (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
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); Ceiling vents at the end of the prep line above a prep area have dust buildup. Physical facilities shall be maintained clean. Clean this area 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; A few live flies were found in the establishment. The premises shall be maintained free insects and other pests. EHS recommendsincreased pest control during warmer months.
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.
4-501.11; Core; Dishwashing machine is not functioning. PIC states the dishwashing machine overflows/leakes when it is used. Equipmentshall be maintained in a state of good repair. Repair/replace dishwashing machine for effective dishwashing.
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; Low boy cooler is not functioning and PIC has removed all potentially hazardous foods from the cooler. Equipment shall be maintained in a state of good repair. Repair or replaced this cooler.
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.
2-301.12; Employees were observed properly washing hands; then turning the handwashing sink off with their bare hands. After the handwashing procedure; employees shall turn the handwashing sink off with a barrier (such as paper towels) to prevent re-contamination of the hands. Employees were educated during the inspection.
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.
5-205.11; Priority Foundation; Large amount of ice was dumped inside of the handwashing sink. A handwashing sink may be used for no purposes other than handwashing. CDI- Employees were educated during the inspection.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single service items were being stored less than 6 inches from the floor. Single service items shall be stored at least 6 inches above the floor in order to prevent potential contamination.
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.