2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. CDI: Info provided for course.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. A few metal containers stored clean had sticker residue on them. CDI: Placed in dish washing area for rewashing.
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.
3-304.14(B) Hold in-use wiping cloths submerged in sanitizer between uses. Small chlorine sanitizer container 0ppm. CDI: Corrected to 100ppm. Repeat.
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 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-PfChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Bottle sitting on shelf not labeled. CDI: PIC stated it was bleach water and labeled bottle.
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.
3-304.14(B) Hold in-use wiping cloths submerged in sanitizer between uses. wet cloths hanging off sanitizer buckets and water not high enough to cover cloths. CDI: More sanitizer added and cloths submerged.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-301.14; Priority - Observed worker handle money with bare hands and then proceed to put on gloves without washing hands first. Another worker entered facility from outside and touched walk-in cooler door; food containers; etc. without washing hands first...After contaminating hands and coming into the kitchen from the outside to start work; hands shall be washed...CDI by having workers wash hands...NOTE: After washing hands at handsink for 10-15 seconds; use paper towel to turn off faucet knobs to prevent recontamination of clean hands.
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.
3-501.16 (A)(2) and (B); Priority - Many 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 foods. NOTE: Facility operator was aware of walk-in cooler malfunction and had called refrigeration technician before inspector arrived. Technician repaired problem before end of 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.
2-402.11; Core - One food worker had significant amount of uncovered hair on top of head (coming out top of visor being worn)...Food employees shall wear hair restraints such as hats; hair coverings; nets or beard restraints to keep their hair from contacting exposed food and clean equipment/utensils...Instruct food worker to properly cover hair. 2-303.11; Core - One food worker was wearing bracelets on wrists while working with food...Except for a plain ring; while preparing food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove jewelry from hands and arms except for a plain ring.
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.
4-903.11 (A); (B); and (D); Core - Some clean food pans and containers were stacked while wet...Clean equipment and utensils shall be sotred in self-draining position that allows air drying...Separate the stacked clean pans/containers and completely air dry before stacking.
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.
4-501.11; Core - Several wire shelves were rusty and worn...Food equipment shall be kept in good repair...Replace rusty shelves with similar approved shelving. 4-501.12; Core - A few cutting boards on sandwich make line top had deep knife cuts and scratches...Cutting boards with deep scratches and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting boards.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - the 3rd sanitizer compartment of 3-compartment sink had some dark soil build-up...Warewashing facilities shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp 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 soiled Icee machine interior bottom and cabinets under soda dispensing machine...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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.
6-501.11; Core - Ice was accumulated on walk-in freezer floor from leaking evaporator/lines above...Physical facilities shall be kept in good repair...Repair freezer condensation/pipe leaks. 6-501.12; Core - Some back kitchen floor surfaces were soiled. Ice was on freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above; and remove accumulated ice.
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.
4-602.11; Core - Ice machine upper interiors (above soda machine) had some mold accumulation...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase cleaning frequency of ice machine interiors.
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.
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 - A few personal pizzas in sandwich make line top were as high as 45F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating pizzas.
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
7-201.11; Priority - Exposed cut green peppers were in bowl and clean soda dispensing nozzles were underneath bottles of sanitizer and glass cleaner. Bottle of sanitizer was stored near clean pans...Chemicals; cleaners; and sanitizers shall be stored to prevent contamination of food and clean equipment/utensils...CDI by properly storing 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.
2-402.11; Core - One food worker had uncovered facial hair...Food employees shall wear hair restraints such as hats; hair coverings; nets or beard restraints to keept their hair from contacting exposed food and clean equipment/utensils...Instruct food worker to don beard restraint.
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.
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 - Several stacks of cups by cash register were stacked high above dispenser level and lip contact rims were unprotected...Single service disposable food/beverage containers shall be protected from contamination...CDI by properly storing cups.
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.
4-501.11; Core - Some wire shelving was rusty/worn...Food equipment shall be kept in good repair...Replace rusty shelves with similar approved shelving.
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 sides/edges and handles of walk-in unit doors; Icee machine interior bottom; sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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.
6-501.11; Core - Ice was accumulated on walk-in freezer floor from leaking evaporator/lines above...Physical facilities shall be kept in good repair...Repair freezer condensation/pipe leaks.; 6-501.12; Core - Some flooring/corners; wall surfaces and sink drain pipes were soiled. Ice was on freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above; and remove accumulated ice.
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
7-204.11 ; Priority; The Quat sanitizer was well above 500 parts per million. Quat sanitizer must be between 150 to 200 parts per million at all times. Check the sanitizer to ensure the correct amount is being used. CDI... The sanitizer was corrected to 300 parts per million. ; 7-102.11; Priority Foundation; There were two spray bottles that were not labeled. Working containers used for storing Toxic Materials such as cleaners and Sanitizer taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI.. The spray bottles were labeled.
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 4-903.11(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; The single service cups on the front counter were not stored in a protective sleeve. Single service-items must be stored where they are not exposed to splash. dust; or other forms of contamination. This was a general comment on the last 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The sanitize compartment of the three compartment sink had heavy build-up. Clean the sink throughout the day at a frequency necessary to prevent recontamination of equipment and utensils.
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.