4-601.11 (A); Priority Foundation; [Repeat] A few metal tongs; knives and plates stored clean have leftover food debris on them. The slicer was also observed with leftover food debris and residue accumulation. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Placed in dish washing area to be washed again. *This has been a repeat item on the last 6 inspections*
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; [Repeat] Mashed potatoes were observed holding between 130-154F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- mashed potatoes were reheated.
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); Priority; [Repeat] Garlic in oil mixture sitting on the countertop since last night was holding at 75F. Salad mixes (spinach; lettuce; etc.); cut tomatoes and caviar were observed holding above 41F in the cooler drawer portion of the salad flip top cooler (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- food items were voluntarily discarded by PIC.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; [Repeat] Several flies still observed throughout the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. PIC has a bug bombing scheduled for this evening after the restaurant closes.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-501.12; Core; Cutting boards throughout observed with soiled score lines and staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment; The middle basin of the 3-compartment sink has a continuous leak. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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; Residue accumulation and food debris present along the shelving in the walk-in coolers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.
2-103.11(A-P) - PIC Duties - Pf; Several priority violations noted during the inspection this evening. A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits C)All PERSONS in the kitchen comply with Food Code D)EMPLOYEES wash hands E)Food sources; temps; condition checked at delivery F)Food delivered during non-operating hours put in protected; temp controlled storage G)Proper cooking using calibrated & appropriate thermometers H)Proper cooling; routine monitoring I)Proper hot/cold holding temps; routine monitoring J)Proper consumer advisory K)Proper SANITIZING of EQUIPMENT/UTENSILS L)Sign for clean TABLEWARE when returning to self-service areas M)No bare hand contact on RTE FOOD without prior approval N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness O)EMPLOYEES informed of illness reporting requirements P)Written procedures and plans are maintained and implemented when required CDI- education given
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.
2-401.11(A); Employee personal food observed along the service line. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI- employee discarded food
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.
notedCode 2-301.14 When to wash - PriorityHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - Priority; Food employees observed completing several different tasks (picking items up off of the floor; wiping their face with a cloth; handling their clothes; etc.) Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. CDI- education given and employees washed their hands. 2-301.15; Priority Foundation; Food employee observed washing their hands in the prep sink along the front service line. EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. CDI- education given and employee washed their hands in the appropriate sink.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; A server was observed handling bread with their bare hands after warming it in the oven. Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- education given; bread was voluntarily discarded and server utilized gloves.
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.
3-304.15 (A); Priority; Food employee observed completing several different tasks (wiping face with a cloth; handling seafood and then ready-to-eat foods; etc.) without changing gloves. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given and employee washed hands and changed gloves.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; [Repeat] A few metal pans and plates stored clean have leftover food debris on them. Dishes observed coming out of the dish machine soiled after being pre-cleaned and ran through twice. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Placed in dish washing area to be washed again. Have the dish machine serviced. *This has been a repeat item on the last 5 inspections*
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.
3-501.14(A); Priority; [Repeat] Sweet potato souffle mix prepared today at 3pm was observed holding in thick portions in the walk-in cooler at 84F at 7:30pm. Peppercorn sauce prepared at 2pm and holding in the walk-in cooler at 54F at 7:30pm and not cooling quickly enough. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- sweet potatoes were voluntarily discarded and peppercorn sauce was broken down into shallow portions and placed on ice to rapidly cool for the remaining 20 mins of cooling time left.
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)(1) ; Priority; Several TCS items (see temperature chart) meant to be held hot observed sitting on the line without any temperature control for a period of more than 4 hours. TPHC procedures are also not in place. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- items were to be voluntarily discarded by the PIC.
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); Priority; Several TCS items (see temperature chart) meant to be held cold observed sitting on the line without any temperature control for a period of more than 4 hours. TPHC procedures are also not in place. A few more TCS items observed throughout different refrigeration units not holding at 41F or less. Maintain TCS foods in cold holding at 41F or less. CDI- food items on the front service line and anything above 45F were voluntarily discarded by the PIC all other items were cooled.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods: A large tightly covered container of sweet potato souffle mix prepared this afternoon at around 3pm was still holding well above 70F as shown in above grid. Peppercorn sauce was also held in thick portions and holding at around 54F with 20 minutes remaining for proper cooling. Start Active Cooling methods for cooked TCS foods as soon as they cool to 135F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. CDI- sweet potatoes voluntarily discarded and peppercorn sauce was broken down into shallow portions and placed on ice to rapidly cool in time.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Several flies and fruit flies observed throughout the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 3-305.11 Food Storage-Preventing Contamination from the PremisesContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises ; Dried parsley observed on sheet tray uncovered in the dry storage room. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) 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.
2-402.11; Several food employees observed preparing foods without effective hair restraints or beard restraints. Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; 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.
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.
6-501.12; Cleaning needed of the wall under/behind dish area. 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.
5-205.11 (B) ; Priority Foundation; [Repeat] Potatoes were observed in the drain of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education was given and sink was cleaned.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Several oyster tags were stored in box without a last used date. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. CDI: education given.
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.
3-302.11; Priority; In walk-in cooler; Raw wagyu steaks were stored above buttermilk and egg roll wrappers. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and in order of final cook temperature. CDI- Foods rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; [Repeat] Several metal pans and plates stored clean have debris on them. Knives being stored as clean were also observed with food debris present as well. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Placed in dish washing area to washed again. *This has been a repeat item on the last 4 inspections*
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.
3-501.14(A); Priority; [Repeat] Mac sauce cooling from last nights service in the front service line cooler was holding at 62F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- sauce was voluntarily discarded by PIC.
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.
3-501.18; Priority; Pork belly sous vide in the original packaging was observed without dates indicating when these items were cooked. Roasted garlic bulbs were also observed without dates. 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- known dates were added. Future occurrences will result in immediate discard.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C )(2); Priority Foundation; Caesar dressing made with raw eggs is not indicated on the menu as containing raw ingredients. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness. CDI- menu reprints are done monthly according to the PIC and will be done on the next reprint. A follow-up will be done on the next 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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; Facility is cooking pork belly under sous vide in its original packaging for a total of 24 hours. Provide the required information to obtain a variance to the regulatory authority. CDI- Education given and facility must stop this process until approval is given. Facility must also have a statement from the manufacturer stating that sous vide in the packaging is allowed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods: A large tightly covered container of mac sauce leftover from last nights service still holding above 41F as shown in above grid. Start Active Cooling methods for cooked TCS foods as soon as they cool to 135F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. CDI- sauce was voluntarily discarded by PIC.
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); Several tongs being stored as clean are being held in direct contact with the tubing of the portable air conditioners in the kitchen. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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.
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; [Repeat] Residue accumulation and food debris present inside of hot hold cabinet used for clean dishes; and shelving in the dry storage area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.
6-501.12; Cleaning needed of the wall under/behind dish area. 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.
5-205.11 (B) ; Priority Foundation; Food employee observed filling a pitcher of water at the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education was given and employee was instructed to utilizer the prep sinks.
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; Several pans and the slicer stored clean have food build up on them. Knives being stored as clean were also observed with food debris present as well. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Placed in dish washing area for rewashing or thrown away by choice of PIC. 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.
3-501.14(A); Priority; French Onion soup cooling from last nights service was holding between 47-48F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- soup was voluntarily discarded by PIC.
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); Priority; Salad mix; philly steak egg rolls; and philly steak meat were all holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- food items were cooled.
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.
3-501.13 (A); (B); (C ); Priority Foundation; Shrimp was observed thawing in running water at about 85F. Use approved thawing methods. CDI- water was changed and ice was added to help maintain temperature during the thawing process.
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 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; Residue accumulation and food debris present inside of prep coolers and shelving in the dish area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.
4-601.11 (A); Priority Foundation; Several plates and bowls stored clean have food build up on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Placed in dish washing area for rewashing. 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.
4-903.11(A); (B) and (D); Core; Wet stacking dishes. Clean EQUIPMENT and UTENSILS shall be stored as specified under of this section and shall be stored a self-draining position that allows air drying. Repeat.
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.
4-501.12; Core; A few loose cutting boards with soiled score lines and staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. 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 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; Residue accumulation and food debris along cook equipment and shelving units in front cook area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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 tiles broken and grout on walls chipping. PHYSICAL FACILITIES shall be maintained in good repair. 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.
4-601.11 (A); Priority Foundation; Several plates and bowls stored clean have food build up on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Placed in dish washing area for rewashing. 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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Pf- Oysters do not have tag with them; tag was already stored in box without a last used date. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. CDI: Tags placed with bundle.
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; Core; A few loose cutting boards with soiled score lines and staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Cleaning needed of floors and walls under/behind equipment and dust off of ceilings.
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.
4-601.11 (A); Priority Foundation; Several pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned to dish area for re-cleaning.
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; Cold-Holding: In long low cooler by the salad prep station; cut lettuce; shrimp and milk in left side of cooler prepared previous days all holding too warm at 47-54F as shown in above grid. In right side of cooler cut lettuce holding at 36F. Bacon fat sitting out on counter at 69F. Unsalted butter sitting out on a counter to soften; measured at 57-67F. Some squares of butter in the back still at 39/40F. When asked; PIC stated it had been sitting out 2-3 hours. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Have the long low cooler serviced to ensure able to maintain TCS foods at 41F and less. Left side of cooler labeled as out of order until repairs can be completed. TPHC (Time as Public Health Control) template and educational material provided to PIC for use with butter to have up to 4-hours to get butter served or baked; or can label butter start time for 2-hour hold; to get product softened; cups made; then moved back to cold-holding within 2 hours. TCS foods exceeding 41F but not over 45F moved to walk-in cooler. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Butter still within 2-3 hours placed on TPHC. [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.
3-501.17; Priority Foundation; Date-marking: date mark missing on containers of liquid egg and half/half opened yesterday. Unable to determine if product is within 24hrs of prep. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on spray bottle of unknown chemical. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Unknown chemical voluntarily discarded by PIC during inspection.
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; Food Employee not wearing 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. Train Employees on Food Code requirements. [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 buckets in front prep area; with clean dry towels observed recently placed in the buckets; measured at 0ppm quat. In main kitchen by salad prep area; Bucket of quat sanitizer stored up on food prep counter next to stored food. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). CDI- Sanitizer moved and remade 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.
4-501.12; Core; A few loose cutting boards with soiled score lines and staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain a temperature disk or thermal test strips. CDI- PIC educated on requirement. Obtain an irreversible registering temperature indicator (plate simulating temperature disk or 160F therma-labels) prior to your next 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.
5-501.110; Core; In Shared dumpster area; dumpster side doors left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep side doors and top lids closed. CDI- Doors closed 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.
6-501.11; Core; In front prep area; wall corner piece missing with gap behind boards showing. Floor tile damage; tile missing; in front prep area. In dish room; some grout between floor tiles worn down and holding pooled water. In hallway between front prep and back kitchen; floor coving and grout damaged and pulling away from wall. In staff mens restroom; ceiling vent enclosure is falling down; hanging by just one side. PHYSICAL FACILITIES shall be maintained in good repair. Repair these areas so smooth and cleanable.
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.
3-302.11; Priority; In walk-in cooler; pan of raw steak and raw seafood stored above cooked foods. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and in order of final cook temperature. CDI- Foods rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Cold-Holding: Cooked potato; beets; and cut tomato holding above 41F in right top drawer of salad prep unit. Left top drawer does not stay closed properly; lacking good seal. In front prep area; several TCS foods sitting out on counter in bins with no ice; off temperature as shown in above grid (too much multi-tasking while TCS foods sitting out of temperature control). Improvement in walk-in coolers observed today; great temperatures in walk-ins. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. When using the ice method; ensure ice is fully surrounding each food pan and up to the level of food; and that the food is below the fill line of the pan. Do not let TCS foods sit out for prolonged periods of time before finishing getting ice set up; to maintain good temperature control. Have salad unit drawers serviced. PIC instructed on which non-TCS items may be in the bad drawer instead of TCS foods; until 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.
2-402.11; Core; Food Employee not wearing 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. CDI- Employee added hat during inspection.; 2-303.11; Core; Food Handler wearing bracelet. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC instructed employee to remove bracelet and rewash hands.
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 bucket stored on floor in front prep area. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Bucket moved to low shelf 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.
3-304.12; Core; Tongs hanging on low oven handle where can brush up against pants. Improvement with keeping scoop handles out of product in large bins of sugar/flour products. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; or In a clean; protected location. CDI- Tongs moved during inspection. [REPEAT]
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.
4-501.12; Core; Cutting board at salad prep unit with soiled score lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the board.; 4-501.11; Core; Low warmer in front prep area current used for towel storage; has damaged handle and torn gasket. The entry floor plate to the right side walk-in cooler is low and loose with pooled water underneath. EQUIPMENT shall be maintained in a state of repair and condition. Repair the low warmer/storage door; and repair and fasten down the entry floor plate of the walk-in cooler. [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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Lacking chlorine sanitizer test kit for the sanitizer in use at the dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Test kit obtained 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.
6-501.12; Core; In front prep area; food debris and residue accumulation along floors under and between equipment. Some dust accumulation along wall at entrance to dish room. Improvement observed in cleanliness of ceiling vents/tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT] ; 6-501.16; Core; Mops hung floppy side up; draining down handles and one not over service sink. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. [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.