2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC certificate expired.
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 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf; Cut tomatoes and opened packages of hot dogs were observed without dates. Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI- known dates added.
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.
4-602.13; The small tabletop fryers used have a heavy accumulation of grease and residue accumulation present. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC certificate expired.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Sanitizer concentration too high in bucket; measured at 200+ chlorine. POISONOUS OR TOXIC MATERIALS shall be: Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain sanitizer at required concentration; 50-100ppm chlorine. CDI- Sanitizer adjusted during inspection and tested to verify correct concentration obtained. Repeat.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
6-501.11; Core; A couple places of Floor tile damage; corners missing; near the entrance to back kitchen space. PHYSICAL FACILITIES shall be maintained in good repair. Repair/replace the damaged tiles so flooring is smooth and cleanable. Repeat. 6-501.12; Core; Flooring throughout with residue accumulation. Walls in a few places with residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. 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.
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; Cold-Holding: Rear left-side tall cold-hold unit ambient air temperature display reads 50F; and flat of raw shell eggs inside measured at 50F. Improvements observed with prep units; but the rear tall unit still needs repair. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Have the rear unit serviced to ensure can maintain food at 41F and less; before resuming use for TCS foods. CDI- Off-temperature eggs voluntarily discarded during inspection by PIC. [REPEAT]
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on bin of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-203.11; Priority Foundation; Dial-top thermometer off calibration; reading 20F in 32F ice water bath. Facing of this probe also cracked. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Damaged and off-calibration hi-dimple food probe voluntarily discarded by PIC during inspection.; 4-302.12; Priority Foundation; Facility serves thin foods; like burger patties. Dial-top thermometers in use with high sensor dimple; not appropriate for thin foods. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Explained requirement to PIC. Prior to next inspection; Replace the dial-top thermometers; with digital food probe thermometers (they have a small-diameter and shorter sensor area; are faster/easier to read; and tend to have fewer calibration issues).
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.
3-304.14; Core; Bin of sanitizer stored on the floor. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Sanitizer moved up off the floor 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.
5-205.15; Core; The right spigot of the 3-comp sink does not turn off fully; water running. A PLUMBING SYSTEM shall be Maintained in good repair. Repair the leak. [REPEAT]
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.16; Core; Trash can missing from rear kitchen handwashing sink. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. CDI- Trash can added during inspection. [REPEAT]
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.
6-501.11; Core; A couple places of Floor tile damage; corners missing; near the entrance to back kitchen space. PHYSICAL FACILITIES shall be maintained in good repair. Repair/replace the damaged tiles so flooring is smooth and cleanable. [REPEAT]; 6-501.12; Core; Flooring throughout with residue accumulation. Walls in a few places with residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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.