6-301.12 Priority foundation: No paper towels at the hand sink in the restroom. Provide paper towels or a hand drying device at hand sinks. CDI- Paper towels were provided once REHS spoke to PIC.
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.
3-501.16(A)(2) Milk is 43F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The milk was moved to the staff refrigerator that is below 41F and the thermostat was adjusted to a lower setting.
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.
5-202.12 Core: The hand sink in the kitchen is 68F. The hand sink in the restroom is 66F. Provide at least 100F water at handsinks.
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.
majorCode 4-501.116 Priority foundationCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.116 Priority foundation; No sanitizer test strips available for the quaternary ammonium. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Provide test strips by October 20th.
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.
6-301.12 Priority foundation: No paper towels at the hand sink in the kitchen and the hand sink in the restroom. Provide paper towels or a hand drying device at hand sinks. Paper towels were provided once REHS spoke to PIC.
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.
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) There was no sanitizer on hand at the time of the inspection. There must be sanitizer on hand when food is being prepared; handled; and displayed. CDI... The manager got the correct bleach and made sanitizer at 200 parts per million.
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 the reach-in freezer unit raw foods and ready-to-eat foods were stored on top of each other with no barriers. Some of the packages had already been opened. Foods must be stored in a manner to prevent contamination. Food must be stored to prevent contamination. CDI... The food items were placed in the correct final cook temperatures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Repair the leak-in the reach-in freezer unit. There was ice build-up in the unit. All equipment must be maintained 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.
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; Clean the shelves in the walk-in freezer units to remove the ice build-up. Equipment must be kept free of an accumulation of of 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.
5-205.15; Priority; The cold water faucet on the three compartment sink was leaking all systems must be maintained in good repair. CDI... The plumber fixed the sink during the 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.
6-501.11; Core; The finish on the floor in the kitchen is starting to peel. 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.
3-302.11; Priority; There were some raw eggs that were stored above some produce. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI.. The eggs were moved below the produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.11; Core; The finish on the floor in the kitchen is starting to peel. 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.