notedCode 7-201.11 There were cleaning supplies stored on the same shelf with single-service items. There was no barriers between the single service item and the toxic materials. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 There were cleaning supplies stored on the same shelf with single-service items. There was no barriers between the single service item and the toxic materials. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P CDI... The cleaning supplies were moved away from single-service items.
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 3-305.11 There were some boxes of mayo that were stored on the floor near the three compartment sink. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 There were some boxes of mayo that were stored on the floor near the three compartment sink. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above 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.
4-501.12 The large white cutting boards on the front counter had deep cuts on the surface of the boards. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 2-102.12 (A) Certified Food Protection Manager (C) The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid ServeSafe or ANSI approved certificate on hand at the time of the inspection. There was a valid certificate on hand but the person it was issued to was not on site at the time the inspection.
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) The food slicer used on 9/12 still had dried food debris on the slicer. All clean equipment mut be clean to sight and touch. CDI.. The food slicer was cleaned during the inspection. PF
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.
4-501.11 Maintain Equipment in good repair. There was a small leak in the walk-in freezer. Ice was on the vents in the walk-in cooler. All equipment must be in good repair and easy to clean. - Equipment (C)
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) The baseboard are missing in the restaurant All floors must be in good repair and easy to clean.
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.
3-501.18; Priority; Noted date marking inconsistent for a few TCS items in the walk in cooler. Some containers were labeled with the prepped date; while others were labeled with the discard date. Ensure date marking consistent for all TCS items. Eithers use the prep date or discard date for date marking labels. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Item properly labeled. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Found a container of veggie patties held past the maximum 7 day period. Noted veggie patties date marked for 3/18. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- item discarded.
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.
4-501.12 Cutting Surfaces (C) - Noted cutting boards are deeply scratched and discolored on the make line. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) - Need to clean the floors underneath the front-end equipment. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
4-501.114; Priority; Noted a working spray bottle of chlorine sanitizer (used for sanitizing the deli slicer unit) reading at 0 ppm. Ensure Clorine sanitizer maintained between 50-200 ppm. CDI- Chlorine sanitizer remixed to 150 ppm. ; 4-601.11 (A); Priority Foundation; Observed dried-on food debris on the blade of the tomato slicer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- slicer sent back to the 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.
3-501.18; Priority; Observed a few containers of sliced tomato dated for 7/7 in the walk in cooler. Hold TCS items for the maximum 7 days only while in cold storage. CDI- Items were incorrectly labeled as 7/7; further investigation determined items were prepped 8/7. CDI- items properly labeled.
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.
4-302.12; Priority Foundation; Facility does not have functioning food thermometer. ) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. VR - Verification required by August 18th.
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.
2-402.11; Core; Noted food employee not donning a hair net while preparing food. (A) Except as provided in par. (B) of this section; 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. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
4-602.13; Core; Noted excess ice build-up covering the floor and parts of the storage racks in the walk-in freezer. Remove ice build-up. Cleaning also needed for pooling water below coke machine. 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.
5-205.15; Core; The drain line below the Coke machine has a steady leak that is beginning to pool water in the cabinet space below. This is a repeat from the last inspection. Also noted the drain line below the 3-compartment sink is leaking. Further investigation determined the drain levers for rinse and sanitizer vats at the 3-compartment are damaged and need repair. Repair drain levers under 3-compartmet sink and seal drain line leak. Plumbing 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.
6-501.11; Core; Noted slow leak coming from the ceiling tile between the walk-in cooler unit and 3-compartment sink. PHYSICAL FACILITIES shall be maintained 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.
4-501.11; Core; Soap dispenser by swing door is broken. It works with difficulty. recommend replacing unit or just using a disposable soap dispenser. Equipment shall be kept 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.
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; Cleaning needed for pooling water below coke machine. 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.
5-205.15; Drain below coke machine leaking; pooling water in cabinet. Plumbing shall be maintained in good repair. Core;
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.