Toxic substances properly identified stored & used
Inspector’s notes
7-204.11Priority: The quaternary ammonium sanitizer is above 400ppm of quaternary ammonium. Sanitizer shall be mixed to within the tolerance range. CDI-Water was added to the sanitizer and remixed to the correct concentration. Adjust the sanitizer dispenser.
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 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as hats; visors or hair nets. CDI- This employee placed a visor on once REHS spoke to PIC.
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.
6-301.12 Priority foundation: No paper towels at the hand sink in the dishwashing area. Provide paper towels or a hand drying device at hand sinks. Paper towels were provided once REHS spoke to PIC.
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.
3-501.13 3-501.13 Priority foundation. Thawing beef in standing water. Thaw TCS food in cool running water. Cool running water was added once REHS spoke to PIC. This is a repeat item.
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.
3-501.13 Priority foundation. Thawing beef in standing water. Thaw TCS food in cool running water. Cool running water was added once REHS spoke to PIC.
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 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as hats; visors or hair nets. This employee placed a visor on once REHS spoke to PIC.
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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C)- Upon start of inspectionPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C)- Upon start of inspection; there was no one present with Food Safety Manager Certification. Must have staff member on site; all hours of operation that has Food Safety Manager Certification. CDI- EHS provided list of approved Food Safety Manager 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.
criticalCode 7-208.11 Storage - First Aid Supplies (P) (Pf)-Observed a can of burn gel stored above the rear handwashing sink. Store labeledChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-208.11 Storage - First Aid Supplies (P) (Pf)-Observed a can of burn gel stored above the rear handwashing sink. Store labeled; first aid supplies in a designatd area to prevent contamination. CDI- Item relocated
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 2-303.11 Prohibition - Jewelry (C)- Observed employee donning bracelets while preparing sandwiches on the line. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C)- Observed employee donning bracelets while preparing sandwiches on the line. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
notedCode 4-502.11(A) - The noted condenser unit in the walk in cooler has a steady leak. Observed two containers below noted condenser fanCleaning and sanitizing
4-502.11(A) - The noted condenser unit in the walk in cooler has a steady leak. Observed two containers below noted condenser fan; used to collect noted leaking water from unit. Person in charge has placed a work order. Maintain utensils 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Noted tightly covered containers of teriyaki chicken and roast beef cooling in the walk in cooler. Noted containers of teriyaki chicken and roast beef cooling betweeen 52-61 F in the walk in cooler. 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. Discussed using walk in freezer to rapidly cool foods down during the cooling process. CDI- PIC uncovered
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.