notedCode 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
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; Soda machine nozzle with black residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- Nozzles returned for cleaning during inspection. [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.
3-501.16(A)(1) ; Priority; Hot-Holding: Pan of meatballs hot-holding at too low a temperature; meatballs measured at 105-110F. PIC stated fresh product is used each day. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. When reheating; stir the product; heat some more; stir again; then check temperature at center of a few meatballs to ensure product has reached at least 135F. CDI- Product reheated to 165F corrective. [REPEAT]
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.
3-501.16(A)(2) and (B); Priority; Cold-Holding: Several meats/cheeses holding above 41F as shown in above chart. The air temperature display read 50F. When asked; PIC said these items were set up early this morning from the walk-in cooler. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Food handler attempted adjusting the unit temperature. TCS foods exceeding 41F voluntarily discarded by PIC during inspection. New foods from walk-in verified as starting below 41F. Display temp now coming down; reading 41F. Have unit serviced to ensure settings correct and working properly. Text pic of repair invoice to your inspector to verify repair completed. PIC stated they called and repair service expected today. Recommend maintaining a daily temperature log when foods placed into the unit. If unit turned off at night; ensure enough time given to cool back down before adding fresh foods in the morning. [REPEAT]
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; Food handler observed putting on gloves to assist customer without hat or hairnet. When saw REHS; food handler stopped; returned to kitchen to add hat; then washed hands. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net every day. [REPEAT]
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.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0-50ppm quat; with wiping cloth. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer remade. PIC instructed to get wiping cloth wet under the sanitizer dispenser before adding to the bucket for better results. [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.
6-501.11; Core; Floor coving damage with tiles missing by walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Replace the missing tiles.
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 Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage.
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.
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-401.11; Core; Employee beverage stored above food storage; and a couple more on active food prep table. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The employee’s hands; The container; and exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved to low shelf during inspection.
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.
2-301.14; Priority; Food handler observed leaving prep area to assist customer with accessing restroom (keypad). Upon returning; started to put used glove back on and return to taking customer orders to prepare. Wash hands after touching bare human body parts; after using the toilet room; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; or eating; after handling soiled EQUIPMENT or UTENSILS; When switching between working with raw food and working with READY-TO-EAT FOOD; Before donning gloves for working with FOOD; and After engaging in other activities that contaminate the hands. CDI- Food handler immediately directed to remove gloves and rewash hands; and don fresh gloves; before proceeding with making customer food.
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.
4-602.11; Core; Soda machine nozzles with thick black residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- Nozzles returned for cleaning during inspection.
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.
3-501.16(A)(1) ; Priority; Hot-Holding: Pan of meatballs hot-holding at too low a temperature; meatballs measured at 119F. When asked; PIC verified the meatballs have been in the unit more than 2 hours. PIC stated fresh product is used each day. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. When reheating; stir the product; heat some more; stir again; then check temperature at center of a few meatballs to ensure product has reached at least 135F. CDI- Product voluntarily discarded by PIC during inspection. [REPEAT]
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.
3-501.16(A)(2) and (B); Priority; Cold-Holding: Cut tomatoes and cut lettuce in front service line holding too warm at 43F and 45F; respectively. Frost observed on some of the pans. When asked; PIC said these items were not recently prepped/added. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have unit serviced. [REPEAT]
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.
4-204.112; Core; Air temperature thermometer busted apart laying in bottom section of low cold-hold unit. In a mechanically refrigerated FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
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.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Closed bag of flatbread in front display case observed with a live fly hopping around in the bag. FOOD shall be protected from contamination. CDI- Flatbread voluntarily discarded during inspection by PIC.
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.
2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net.
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.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat; with a lot of wiping cloths. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Remake the sanitizer bucket.
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 4-903.11(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; Tall stacks of unwrapped uncovered single-service beverage containers stored at front service counter with drinking surfaces exposed to customer potential touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep single serve drink containers low in the dispensers so protected; or keep in original plastic sleeve pulled up to drinking surface of top cup. CDI- Excess cups removed 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.
4-501.11; Core; Once rack in walk-in cooler has peeling coating and starting to rust. In walk-in freezer; light does not turn on. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the rack and light. [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.
6-501.18; Core; In mens restroom; urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly. 5-203.12; Core; BOTH restrooms for customers/staff with "out of service" signs. When asked; PIC said there was a clogg; which has been corrected; and forgot to remove signs. But observed BOTH restrooms had out of order sign; and both have more than one stall. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. This facility is Permitted as a Restaurant; therefore Restrooms must be made available to customers.
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 Certified Food Protection Manager (CFPM) present. 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. PIC did not have certification.
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 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) After washing utensils; rinse the soapy residue off in the middle compartment prior to the utensils being immersed in the sanitizer. Employee did not rinse off utensils and allowed soap to be combined with sanitizer. This prohibits effective sanitization and leaves residue on 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.
3-501.16(A)(1) ; Priority; Hot-Holding: Middle pan of meatballs hot-holding at too low a temperature; measured at 120-133F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Meats and diced tomatoes in front refrig. line were >41F: steak 46FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Meats and diced tomatoes in front refrig. line were >41F: steak 46F; turkey 43F; diced chicken 45F; ham 44F; rotisserie chicken 43F; tuna 44F; tomatoes 42F. Informed Employee was informed of requirement. He stated that foods had been brought from walk in cooler. When transferring foods; make sure to not allow to remain out of refrigeration.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2) Where they are not exposed to splash; dust; or other contamination; Clean utensils may not be stored above dirty drainboard or soiled utensil sink vat where splash may occur.
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 Maintain equipment in good repair. Prep sink and utensil sink have cracks along basin and drainboards. Repair or replace sinks. Ensure repair is certified to allow equipment to maintain NSF standard.
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.
5-205.11; Priority Foundation; Wadded paper towel left in the front handwashing sink. Large water pitcher in the handwashing sink area under the paper towels. When asked; PIC stated the pitcher is used for water at the soda machine. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Paper towel wad and pitcher removed during inspection.
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.
4-601.11 (A); Priority Foundation; Pan stored as clean with oily residue and bits of dried on food residue. Another pan with old date mark remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted placed in dish pit for recleaning. CDI- Pans returned for additional cleaning. [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.
3-501.16(A)(1) ; Priority; Hot-Holding: Middle pan of meatballs hot-holding at too low a temperature; measured at 120-133F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
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.
3-302.12; Core; Labeling missing on one spray bottle of water in back kitchen. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. CDI- Labeling added during inspection. [REPEAT]
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.
4-501.11; Core; One tube light out in the walk-in cooler; but lighting appears adequate. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the light bulb.
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.
5-501.16; Core; Kitchen Handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink. CDI- Trash can added during inspection.
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.
4-601.11 (A); Priority Foundation; Noted dried-on food debris and undissolved labels stuck to a few serving containers stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted placed in dish pit for recleaning.
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.
3-302.12; Core; Labeling missing for squeeze bottles of oil and vinegar on the make line. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
3-304.14; Core; Observed wet wiping cloth stored inside the front-end handwashing sinks. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use.
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; Cold water spigot of kitchen handwashing sink not working. Hot water reaching up to 128 F. A PLUMBING SYSTEM shall be Maintained in good repair. Repair the sink. This is a repeat from last inspection.
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.