2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
2-102.11 (A) - (C )(1); (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment (Pf) Facility did not have a food protection manager present and PIC was unaware of food safety principles. CDI: Educational moment with employee.
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.
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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 2-301.14 When to Wash (P) Employee did not wash their hands before food preparation and after eating food. Employee did not wash their hands after cleaning equipment in the 3-compartment sink. Employees hands shall be washed during food preparationHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee did not wash their hands before food preparation and after eating food. Employee did not wash their hands after cleaning equipment in the 3-compartment sink. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: Employee was informed of handwashing requirements and washed their hands at REHS direction. 2-301.15 Where to Wash (Pf) Employee was washing their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation. 2-301.12 Cleaning Procedure (P) Employee did not use soap when washing hands. Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds in a handwashing sink. CDI: Employee used dish soap to wash their hands until handwashing soap is replaced.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Kitchen handwashing sink did not have soap available. Each handwashing sink shall have handwashing cleanser available. Employee did not know where to locate soap replacement. REHS will verify replacement of soap.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Bottle of window cleaner did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Bottle labeled by PIC.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Can opener was soiled with food debris and other residues. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Can opener was cleaned by PIC.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizing solution did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Bottle labeled by PIC.
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.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) Facility did not have test strips available for quaternary ammonia sanitizing solution within 3-compartment sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Test strip acquisition will be verified by 01/09/2025.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vent directly above the dry storage had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vent. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall above 3-compartments sink had a large hole. Physical facilities shall be maintained in good repair. Repair wall.
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.
6-301.12; Priority Foundation; Handwashing sink was missing paper towels. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; a heated-air hand drying device; or other approved hand drying system. CDI - New paper towels added.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority; A bowl of apples was unprotected on a counter at the food service area. Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling/peeling by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter/service line/salad bar food guards; display cases; or other effective means. CDI - Apples removed for wrapping in plastic.
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 4-903.11(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; A box of single-use; aluminum steam table containers were stored on the floor of the kitchen. Single-service and single-use articles shall be stored: In a clean; dry location; where they are not exposed to splash/dust/other contamination; and at least 6 inches above the floor. Move box off the floor.
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.
4-501.11; Core; Refrigerator shelving is rusting in several places. Equipment shall be maintained in a state of good repair and condition. Replace rusting shelving.
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
4-302.13; Priority Foundation; Establishment does not have a testing device for its high-temp dish machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire thermal test strips; follow-up by 1/02/2024.; 4-303.11; Priority Foundation; Multi-Quat sanitizer was unavailable at the 3-compartment sink for items too large for the dishwasher and sanitizing wiping cloths. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. Acquire sanitizer for 3-compartment sink; follow-up by 1/02/2024.
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.