Observation: Hand drying device in mens restroom was not working. 6-301.12 Hand Drying Provision (Pf) CDI: Paper towels were placed in restroom.
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.
Observation: Furniture; signs; and metal are building up in refuse area. 5-501.115 Maintaining Refuse Areas and Enclosures (C)
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.
Observation: Chicken was holding at 46F on the line due to be stacked to high. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Top layers of chicken were placed in the walk in cooler. The lower layers were below 41F.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Employee could not locat written procedures for employees to follow when responding to vomitting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Employee food and drink were stored on prep table around food contact surfaces. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee food and drink were stored on prep table around food contact surfaces. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee food and drink were removed from prep area and relocated to area with out food or food contact surfaces.
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.
Observation: Meatballs at hot hold line were holding between 125F and 131F. All hot hold foods should be held at a minimum of 135F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Meatballs were reheated and hot hold unit was adjusted.
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.
Observation: Small cooler on the line holding the toaster oven is not working at all. It should be either fixed or removed. 4-501.11 Maintain equipment 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; One box of churros found stored on the floor of the walk in cooler. Food shall be stored at least 6 inches off of the floor. Store food off the floor.
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.
6-501.12; Core; Cleaning needed in floor drains; causing slow drainage. Physical facilities shall be maintained clean. Increase cleaning frequency.
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.