notedCode 4-601.11(A) - Priority FoundationCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) - Priority Foundation; Observed food debris on knives on knife rack for clean knives.- Food contact surfaces shall be kept clean to sight and touch.- CDI; Knives placed 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.
4-501.11; Core; There is one torn gasket on the freezer in the back.- Equipment shall be maintained in a good state of repair and condition.- Please replace gasket.
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.
2-102.11; Priority Foundation - Person in charge (PIC) was not a certified food protection manager (CFPM); priority violations were cited today; and PIC did not respond correctly to questions related to operation...Based on risks applicable to operation; the person in charge shall demonstrate food sanitation and safety knowledge by having no priority violations during inspection; being certified as a food protection manager; or responding correctly to the inspector’s questions as they relate to the facility’s operation...CDI by informing PIC of requirement.
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) - (REPEAT) No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Go to ServSafe.com or raisethegrade.com for classes and exams for 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.
4-601.11(A) - Priority Foundation - (REPEAT) Some dried food debris was on rotating hand slicer that was being stored as clean...Food contact surfaces shall be kept clean to sight and touch...CDI by placing slicer at 3-comp sink to be cleaned.
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 3-501.16(A)(1) - Meatballs with sauce on steam table were 83-98F...After properly reheatingFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) - Meatballs with sauce on steam table were 83-98F...After properly reheating; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by properly reheating meatballs and sauce in microwave oven. NOTE: If you start with new meatballs and sauce every day; they must be reheated to 135F or above throughout entire product within 2 hours before placing on steam table. If you have leftovers that have been cooled down from the previous day; the meatballs and sauce must be reheat to 165F or above within 2 hours. Use calibrated thermometer to check food temperatures.
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.
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 - (REPEAT) Many cold TCS* foods were above 41F on refrigerated sandwich make line and in walk-in cooler (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...Maintain cold TCS* foods at 41F or less...Not corrected during inspection. NOTE: Since foods in walk-in cooler (main large cooling unit in facility) and on make line were not at proper temperatures; this violation could not be 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One white spray bottle with liquid inside was not labeled. PIC stated it was bleach...Containers of cleaners; sanitizers; etc. taken from bulk supplies shall be labeled with name of material inside...CDI by labeling bottle with its contents.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Rear exterior door did not have a self-closing device...Food establishment outer openings shall be protected against entry of insects and rodents by solid; self-closing and tight-fitting doors...Provide self-closing device on rear door.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage; Core - (REPEAT) Large box of packaged crackers were stored under front handsink drain line...Food shall not be stored below unprotected waste/sewer lines...Remove crackers from under handsink drain line. Do not store any food under drain lines.
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.
4-101.19; Core - Cardboard was lining/on top of racks under 3-comp sink drainboard...Non-food contact surfaces of equipment exposed to splash; spillage; etc. shall be made on nonabsorbent and smooth materials...Remove cardboard from racks since this material is not easy to clean. 4-501.11; Core - Some wire shelves were rusty and worn...Food service equipment shall be kept in good repair...Replace rusty shelves with similar approved ones. 4-502.11; Core - A tray and container lid were cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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.
5-501.17; Core - (REPEAT) No covered receptacle/trash can was provided in women's bathroom...Toilet rooms used by females shall have a covered receptacle/trash can for sanitary disposal...Provide required covered trash can/receptacle in women's bathroom.
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.
6-501.16; Core - Found wet mop stored down in mop sink basin...After use; mops shall be positioned so they can air dry without soiling walls; equipment and supplies...Store wet mops hanging with handles up and mop heads down.
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 2-102.12 (A) - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Provided information on how to become a CFPM.Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Provided information on how to become a CFPM.; Repeat
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.
4-601.11(A) - Priority Foundation - Some dried food debris was on electric slicer being stored as clean...Food contact surfaces shall be kept clean to sight and touch...CDI by cleaning slicer.
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 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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating or voluntarily discarding foods.
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 3-501.15 Cooling MethodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Priority Foundation - Two pans of tightly covered roasted chicken (stacked on top of each other) were 52-53F after cooling since about 9:30 am this morning (about 6 hours later - according to time stamp on pans)...TCS* foods shall be cooled using shallow pans (2-4 inch food depth); arranged in refrigerator for faster cooling (do not stack cooling foods); and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by voluntarily discarding chicken.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage; Core - Bag of onions were stored on floor and employee jacket was stored on top of it...Food shall be stored 6 inches above the floor and protected from contamination...CDI by elevating onions above floor and moving jacket to other area. 3-305.11 Food Storage; Core - Box of wrapped crackers were stored under front handsink drain line...Food shall not be stored below unprotected waste/sewer lines...Remove crackers from under handsink drain line.
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.
2-303.11; Core - One food worker had dangling bracelets on wrist...Except for a plain ring; food employees shall not wear jewelry on arms and hands...Instruct worker to remove bracelets while working.
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.
5-501.17; Core - No covered receptacle/trash can was provided in women's bathroom...Toilet rooms used by females shall have a covered receptacle/trash can for sanitary disposal...Provide required covered trash can/receptacle in women's bathroom.
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.
5-501.115; Core - Ground areas immediately outside of rear establishment door had some trash and other items accumulated. Some trash was also accumulated by dumpsters..Storage area end enclosure for refuse/recyclables shall be clean and free of unnecessary items...Work with other businesses/property manager to maintain areas clean immediately outside of rear door to prevent attraction of insects; rodents and other animals. Also maintain trash in dumpsters.
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.
6-501.114; Core - Ceiling vent grates/ceiling panels and a few walls surfaces in bathrooms were dusty/soiled. Some floor corners and front beverage counter cabinet interiors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.11; Core - Mop sink/can wash basin was cracked...Physical facilities shall be kept in good repair...Repair damaged/cracked basin surfaces.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Provided information on how to become a CFPM.
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
7-102.11; Priority Foundation - One tall bottle and spray bottle with yellow liquid were not labeled. PIC stated they were both Pinesol...Containers of cleaners; sanitizers; etc. taken from bulk supplies shall be labeled with name of material inside...CDI by labeling containers with their contents.; 7-201.11; Priority - Bottle of blue soap was stored near clean utensils on right "clean" side drainboard of 3-comp sink...Chemicals; sanitizers; etc. shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing bottle of soap.; 7-207.11; Priority - Personal medications such as pain reliever; etc. were in small container on shelf above food preparation table where cut green peppers were located..Medications shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing medications.
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.
3-302.12; Core - Some bottles/containers of oil; vinegar; a few spices; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Rear exterior door did not have a self-closing device...Food establishment outer openings shall be protected against entry of insects and rodents by solid; self-closing and tight-fitting doors...Provide self-closing device on rear door.
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.
3-304.12; Core - Handles of some food dispensing utensils were touching food in sandwich make line top...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of food OR in hot water at 135F or above...Store food dispensing utensils as stated above.
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.
4-102.11; Core - Cut green pepper pieces were layered between hand paper towels to dry the peppers out (unsure how clean paper towels are for direct food contact)...Materials used for single-service articles that have contact with food shall be clean...Do not use paper towels to dry peppers. Use materials such as deli paper; etc. that are designed for direct food contact.; 4-501.11; Core - One freezer door gasket was damaged/torn...Equipment components such as doors and seals shall be kept intact and tight...Replace torn door gasket.
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 - Observed soiled solid metal shelves; undersides of sink drainboards; freezer bottom interiors; shelves/door under dining room beverage counter and behind soda dispensing machine...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.17; Core - No covered receptacle/trash can was provided in women's bathroom...Toilet rooms used by females shall have a covered receptacle/trash can for sanitary disposal...Provide required covered trash can/receptacle in women's bathroom.
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.
5-501.115; Core - Ground areas immediately outside of rear establishment door had trash; clothing and other items accumulated and live flies were flying around the area. PIC stated this area did not belong to establishment...Storage area end enclosure for refuse/recyclables shall be clean and free of unnecessary items...Working with other businesses/property manager to maintain areas clean immediately outside of rear door to prevent attraction of insects; rodents and other animals.
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.
6-501.114; Core - Ceiling vent grates/ceiling panels and a few walls surfaces in bathrooms were dusty/soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; [Repeat] PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager. CDI- a list of courses provided.
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.
4-501.114; Priority; The quaternary ammonium solution is not dispensing at the correct strength (0ppm). Sink was not in use at the time. Several large air pockets are present in the tube. A quaternary ammonium solution shall be at a concentration between 200-400ppm. CDI- education given on how to properly mix sanitizer when the dispenser does not properly mix the sanitizer.
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
7-201.11; Priority; A box of heavy duty degreaser observed being stored above food items on the back shelf. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning. CDI- degreaser was stored with other chemicals.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; Boxes of condiments (mustard; mayo; salad dressings; etc.) were observed being stored underneath the handwashing sink drain pipe. Food may not be stored under sewer lines that are not shielded to intercept potential drips.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee personal items are being stored on the shelf above food items in the back. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Rearrange shelf so that personal items are stored on the 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.