4-501.11 Dish drying rack at sink has peeling paint and rust. Maintain equipment in good repair. Replace. 4-101.19 Duct tape used on cooler handles. Nonfood-Contact Surfaces (C). Tape is not considered non-absorbent or easily 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.
3-501.18 Spicy crab that was properly date marked but exceeded the 7 day shelf life and had not yet been discarded. Foods that are prepared/opened and maintained at 41F or below may be held no more than 7 days. Foods were discarded 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.
notedCode 4-901.11(A) Observed clean inverted plastic and metal food containers stacked dripping wet. After cleaning and sanitizingEquipment and utensils
4-901.11(A) Observed clean inverted plastic and metal food containers stacked dripping wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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 2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspectionPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspection; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a food protection manager.
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 (E ) Ice machine has residue build up inside. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Several temperature control for safety; ready to eat items observed that have exceeded the 7 day shelf life that had not yet been discarded. Oatmeal with prep date of 10/26; spicy crab with prep dates of 10/28 and 10/30; pico de gallo with prep date of 10/27. TCS/RTE foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded these items. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) TCS/RTE items such as white rice; brown rice; chicken; ready to eat salmon; ready to eat tuna; and ready to eat shrimp observed without dates to indicate when the product was opened or prepared. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - Discussed proper date marking with PIC who ensured products were 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.
3-501.13 Thawing (Pf) Salmon observed thawing in sealed reduced oxygen packaging that states on the package that the product shall be removed from the film prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing. Corrected During Inspection - Discussed this with PIC to ensure they are opening the packaging or removing the product completely from packaging when removed from freezer to thaw. Advised them to cut the packaging open at time 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.
notedCode 2-402.11 Employees engaging in food preparation did not have effective hair restraints. Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Employees engaging in food preparation did not have effective hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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(B) Sanitizer buckets registering at 0 ppm sink and surface sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
4-205.10 Food Equipment; Certification and Classification (C) One large Instant Pot cookers observed in front prep area (used for oatmeal; per PIC) which is not certified commercial equipment. Equipment shall be used in accordance with the manufacturer's intended use and certified of classified for sanitation by an ANSI accredited certification program. 4-202.16 Nonfood-Contact Surfaces (C) Gaskets surrounding make unit are made of absorbent material as they are made of foam like material. Nonfood contact surfacs shall be easily cleanable and made of smooth; nonabsorbent material. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Handle on reach in cooler in back prep area is missing on left hand side. Equipment 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Upon arrival for inspection; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a food protection manager.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; One chemical spray bottle observed without label to indicate contents of container. Working containers used for storing poisonous materials shall be clearly labeled with the common name of the material. Corrected During Inspection - PIC was able to label products at time of inspection. Full points not deducted as improvement is noted.
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.
3-501.13 ; Priority Foundation; Salmon observed thawing in sealed reduced oxygen packaging that states on the package that the product shall be removed from the film prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing. Corrected During Inspection - Discussed this with PIC to ensure they are opening the packaging or removing the product completely from packaging when removed from freezer to thaw. Advised them to cut the packaging open at time 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.
3-302.12; Core; Squeeze bottles throughout facility observed without labels. Food removed from the original packaging shall be labeled to identify common name of the food.
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.
4-202.16; Core; Gaskets surrounding make unit are made of absorbent material as they are made of foam like material. Nonfood contact surfacs shall be easily cleanable and made of smooth; nonabsorbent material.; 4-501.11; Core; Handle on reach in cooler in back prep area is missing on left hand side. Equipment shall be maintained in good repair.; 4-205.10; Core; One large Instant Pot cookers observed in front prep area (used for oatmeal; per PIC) which is not certified commercial equipment. Equipment shall be used in accordance with the manufacturer's intended use and certified of classified for sanitation by an ANSI accredited certification program. Full points not deducted as one of the Instant Pots has been replaced with a commercial unit for rice.
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.