2-102.12 (A) Certified Food Protection Manager (C); No one present in establishment had Certified Food Protection Manager (CFPM) certification. The 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.
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 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 minor buildup on insides of gaskets.- Nonfood contact surfaces shall be cleaned at a frequency necessary to keep them clean.- Please clean gaskets.
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.
6-501.11; Core; Observed many broken/cracked tiles and some wall damage throughout.- Physical facilities shall be in good repair.- Please repair items listed.
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) Certified Food Protection Manager (C); No one present in establishment had Certified Food Protection Manager (CFPM) certification. The 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.
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 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 minor buildup on insides of gaskets.- Nonfood contact surfaces shall be cleaned at a frequency necessary to keep them clean.- Please clean gaskets.
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.
6-501.11; Core; Observed many broken/cracked tiles and some wall damage throughout.- Physical facilities shall be in good repair.- Please repair items listed.
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) Certified Food Protection Manager (C); No one present in establishment had Certified Food Protection Manager (CFPM) certification. The 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.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C); Observed pink residue inside rinse compartment of three compartment sink. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment; utensils or raw foods shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Increase cleaning frequency of three compartment sink.
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 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 some soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of accumulation of dust; dirt; food residue and other debris. Increase cleaning in this 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.
2-102.12 (A) Certified Food Protection Manager (C); No one present in establishment had Certified Food Protection Manager (CFPM). The 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. CDI-Testing information for certification food protection manager was emailed to manager at the end of inspection.
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.
criticalCode 7-202.12 Conditions of Use (P)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12 Conditions of Use (P); Observed two spray bottles of Ortho Home Defense Insect Killer not labeled for use in food establishment. For pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI-Spray bottles were removed 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.
minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C); Observed build-up residue inside rinse compartment of three compartment sink. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment; utensils or raw foods shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Increase cleaning frequency of three compartment sink.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Observed some soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of accumulation of dust; dirt; food residue and other debris. Increase cleaning in this 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 5-205.15 (B) – Leak pipe etc. not imminent threat (C)Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (B) – Leak pipe etc. not imminent threat (C); Observed faucet from prep sink was broken off. A plumbing system shall be maintained in good repair. Repair prep sink faucet.
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; No one present in establishment had Certified Food Protection Manager (CFPM). The 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. CDI-Testing information for certification food protection manager was emailed to manager at the end of inspection.
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.
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; Observed cut lettuce and spinach temperature at 44-45F on left side of make line. Ambient air temperature reading 48F. Manager contacted a repairman during inspection to service unit. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. Verification Required:EHA will return Friday April 5; 2024 to verify TCS foods is maintaining at 41F or below.
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.
3-501.17; Priority Foundation; Observed a few containers of deli meats in walk-in cooler not date marked. Refrigerated; ready to eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. CDI-Items were date marked during inspection.
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.
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; Improvement seen. Observed a few slightly soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of accumulation of dust; dirt; food residue and other debris. Increase cleaning in this 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.
5-205.15; Core; Observed faucet from prep sink was broken off. Manager stated he is in the process of finding someone to repair prep sink. A plumbing system shall be maintained in good repair. Repair prep sink faucet.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Observed employee jackets and other personal belongings stored on top of establishment's food on dry storage. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; single service and single use articles food can not occur. Provide a designated area for employee 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; No one present in establishment had Certified Food Protection Manager (CFPM). The 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. CDI-Testing information for certification food protection manager was emailed to manager at the end of inspection.
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.
3-304.12; Core; Improvement seen. Observed two handle of scoops touching philly steak and chicken on makeline. In use or between use dispensing utensils shall be stored with handles up and out of food or on a clean; dry surface. Store scoops 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.
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; Observed two boxes of plastic bowls stored directly on the floor in storage room. Single service and single use articles shall be stored at least 6 inches above the floor. CDI-Boxes were elevated during inspection.
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.
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 shelving in walk-in cooler. Non food contact surfaces shall be kept free of accumulation of dust; dirt; food residue and other debris. Increase cleaning in this 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.
5-205.15; Core; Observed faucet from prep sink was broken off. Manager stated he is in the process of finding someone to repair prep sink. A plumbing system shall be maintained in good repair. Repair prep sink faucet.
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.