notedCode Observation: Raw beef was stored directly above ready to eat mozzarella cheese in the walk in cooler. 3-302.11(A)(1) SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw beef was stored directly above ready to eat mozzarella cheese in the walk in cooler. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Mozzarella cheese was relocated away from raw meats.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Chicken wings in ric began cooling at 10:30amFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Chicken wings in ric began cooling at 10:30am; at 12:40pm they were holding between 75F and 80F. They should reach 70F with in two hours of cooling. 3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P CDI: Wings were reheated in fryer to 165F then placed in small batches in the walk in cooler to cool within allotted time period.
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.
Observation: Raw fish was stored in a contianer with ready to eat pico and ready to eat chicken in reach in cooler #2. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI: Raw fish was separated from ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Ice machine has microbial growth build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was 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.
notedCode Observation: Flour scoop was stored with the handle in food productEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Flour scoop was stored with the handle in food product; all other scoops were stored correctly. 3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container.
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.
Observation: Vents in the ceiling have dust build up. 4-602.13 Nonfood Contact Surfaces (C)
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.
Observation: The ice machine has microbial build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: The ice machine was 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.
Observation: Ice machine has microbial growth building up in it. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Manager sanitized ice machine.
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.
Observation: Chicken wings in standing cooler were holding at 49F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Wings were discarded.
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.
Observation: Multiple foods are not date marked that are being held for more than 24 hours. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Foods were either discarded or 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
Observation: No chlorine test strips were available for the ware wash machine. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
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: The person in charge did not have a certification in food safety but was able to demonstrate knowledge. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: The person in charge did not have a certification in food safety but was able to demonstrate knowledge. 2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an ANSI accredited program.
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 Observation: A disinfectant bottle was observed stored on the wait station area. Ensure that chemicals are stored away from food production areas where contamination can occur of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: A disinfectant bottle was observed stored on the wait station area. Ensure that chemicals are stored away from food production areas where contamination can occur of food; utensils; linen and single service. Disinfectant is not approved for use on food production tables. 7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P
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.
notedCode Observation: The cooked chicken wings were being cooled stacke don eachother in a reach in refrigerator. Please note that these types of refrigeration units are not allocated for cooling hot food productsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The cooked chicken wings were being cooled stacke don eachother in a reach in refrigerator. Please note that these types of refrigeration units are not allocated for cooling hot food products; rated for cold food storage. The walk in refrigerator is rated for cooling food products. CDI: Staff member removed chicken wings from the reach in refrigerator to the walk in refrigerator during inspection. The chicken wings were found at 94F and had been cooling for 1 hour; 30 minutes on counter initial cool. Chicken wings were checked and found at 1.5 hrs at 74F. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
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.
notedCode Observation: The dry ingredient shakers on the prep stations are not labeled with the contents. Ensure that all "working" containers once product is removed from original container are labeled with the food product. Large bulk containers were labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The dry ingredient shakers on the prep stations are not labeled with the contents. Ensure that all "working" containers once product is removed from original container are labeled with the food product. Large bulk containers were labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
notedCode Observation: In use wiping clothes used for wiping counters and tables were not placed in a sanitizer between use. All in use wiping clothes shall be placed in a sanitizer between use due to bacterial growth that can be spread to toher areas/surfaces. CDI: Staff member created wiping cloth buckets during inspection for wiping clothes. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes used for wiping counters and tables were not placed in a sanitizer between use. All in use wiping clothes shall be placed in a sanitizer between use due to bacterial growth that can be spread to toher areas/surfaces. CDI: Staff member created wiping cloth buckets during inspection for wiping clothes. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
Observation: The gasket on the chef drawer and the walk in refrigerator are in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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.
Observation: The thermoregulator device on the hand sink in the fmaily restroom is not functioning effecting hot water to the hand sink. Repair or replace regulator to ensure that the water temperature to the handsink is a minimum of 100F. 5-205.15 (C) Maintain a plumbing system in good repair.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an ANSI accredited program. CDI- Other managers are certified food protection managers.
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.
5-202.12; Core; The handwashing sink in the family bathroom does not temp above 69F. Handwashing sinks shall provide tempered water of 100F or above. Adjust the thermostat at this handwashing sink. ; 6-301.12; Priority Foundation; The handwashing sink by the cookline did not have any papertowels. Handwashing sinks shall be provided with individual disposable towels or a hand-drying device. CDI- Papertowels were added to the dispenser. Points not doubled due to the violation occurring at a different handwashing sink.
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.
3-304.14; Core; A wet wiping cloth was stored on a prep sink by the faucet. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Cloth was put in dirty linen area.
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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Oil is running down the hood and the vents need cleaning; there is a buildup of dust on the backs and wiring of monitors. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An employee's water bottle was stored on a prep table beside clean utensils that were air drying. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Water bottle was moved to employee's bag. Points not increased due to improvement in the storage of personal belongings.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. CDI- Other managers are certified food protection managers.
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.
6-301.14; Core; Two of the handwashing sinks in the kitchen did not have handwashing signs. A sign/poster that reminds food employes to wash their hands shall be provided at all handwashing sinks used by food employees. CDI - PIC given handwashing signs. ; 6-301.12; Priority Foundation; The handwashing sink in the back of the kitchen did not have any paper towels due to the batteries in the dispenser being dead. Handwashing sinks shall be provided with individual; disposable towels or a hand-drying device. CDI- Batteries were obtained.
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.
3-304.14; Core; The DDBSA sanitizer was slightly above the approved range; tested around 848 ppm. DDBSA sanitizer shall maintain an active range of 272-700 ppm. CDI- The sanitizer was diluted until it tested within range; follow up with Ecolab 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.
4-903.11(A); (B) and (D); Core; Forks and knives were wrapped in napkins with their food contact surface exposed. Utensils shall be stored covered or inverted. CDI - Container of wrapped utensils was put on a shelf that had a cover; PIC stated that the forks and knives were not in their storage area due to having been wrapped earlier in the day.
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.
6-501.18; Core; The basins of the handwashing sinks by the entry door and cookline need cleaning. Plumbing fixtures such as handwashing sinks; toilets and urinals shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the handwashing sinks 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.
6-501.12; Core; There is a buildup of oil behind the cookline. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. **No points taken due to the remainder of the kitchen and facility being 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee drinks/food/candy were stored on shelving above and beside food and supplies (in tea station; on fry cooler and shelving wear condiments/utensils are stored). Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Items were discarded or moved to a bottom shelf.
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.