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) Wire shelf in back needs cleaning. Non-food contact surfaces shall be clean to sight and touch.
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 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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
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.
3-501.13 (A); (B); (C ) Steak thawing on counter. TCS foods shall be thawed under refrigeration of 41F or less; or completely submerged under running water at a water temperature of 21 C (70 F) Use approved thawing methods.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; 0 points; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. Manager's certification expired on 7/21/24.
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.
4-602.11; Core; Ice chute on soda dispenser observed with black and slimy build up. Food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; There is a leak under the "wash" labeled basin of the 4 compartment sink. Leak appears to be coming from the seal between the metal basin and the drain pipe underneath. Plumbing fixtures shall be maintained 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; 0 points; Employee jackets and bags were stored hanging from shelves in the back area which store single-use item such as cups and bags of chips. A designated area shall be provided for the storage of employee items.
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.