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) A few scoops in the clean dishes area were soiled with food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Scoops were cleaned.
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) Sliced buffalo chicken was labeled with the incorrect date. PIC stated that the chicken was prepared on Friday but was labeled with today's date. Pesto in sandwich cooler was not labeled with date of preparation. Large containers of spring mix were labeled with dates exceeding 7 days. PIC stated that the spring mix was freshly prepared today but was labeled with the incorrect date. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC relabeled 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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Breakfast food items in the hot wells were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Facility breakfast runs from 7:30 AM to 10:30 AM; food was reheated and allowed to remain until 10:30 AM and was then discarded by PIC. The hot wells were not turned on during inspection and were turned on by PIC. REHS discussed time as a public health control for facility as a potential option for maintaining food that is discarded after breakfast service.
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 3-501.18 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) Sliced chicken; sliced ham; sliced roast beef; salsa; tomatoes; and house-made chicken salad were maintained beyond 7 days within walk-in cooler and reach-in coolers. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Food was voluntarily discarded by PIC.
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 3-501.15 Cooling Methods (Pf) House-made chipotle mayo and ranch were cooling in a cooler that was unable to maintain food at 41F. These sauces were the only food items being stored in this unit during inspection. Cooked onions and cooked peppers were cooling with tight fitting plastic wrappings. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. Food shall be cooled using shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) House-made chipotle mayo and ranch were cooling in a cooler that was unable to maintain food at 41F. These sauces were the only food items being stored in this unit during inspection. Cooked onions and cooked peppers were cooling with tight fitting plastic wrappings. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Sauces were relocated and work order placed for cooler. Wrappings removed from food to allow rapid cooling.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Dry storage food items; opened box of to-go containers; and utensils are being stored in dry storage room without ceiling tiles and under drain lines. Food shall be protected from miscellaneous or environmental sources of contamination. Relocate food or ensure that storage flooring is in good repair; flooring is equipped with cove base; and ceiling tiles are installed with grid caulked to wall. Facility received estimate on the installation of ceilings; but PIC stated he will instead relocate the dry storage items. Repeat violation; zero-points deducted due to progress resolving violation. Future repeat violations will result in score deductions.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Provide a test kit that accurately measures sanitizer concentrations (Pf) Facility does not have access to intact quaternary ammonia test strips. Available test strips were damaged and nonfunctional. REHS will verify that test strips are acquired.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Trimming is damaged and peeling from wall along right-side sandwich make-line. Physical facilities shall be maintained in a state of good repair. Repair trimming.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black and red debris on the interior walls and baffling. Ice makers shall be cleaned at a frequency necessary to preclude accumulation of mold or other debris. Clean ice machine. Zero points deducted.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Temperature controlled for safety (TCS) foods within the boar's head cooler were maintained above 41F. Ambient temperature of cooler was 43F. Grab and go cream cheese was maintained above 41F. TCS foods shall be maintained at 41F or less. CDI: PIC stated that food was placed into cooler at 8 AM. Food was placed in walk-in freezer to rapidly cool back to 41F.
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 3-307.11 Miscellaneous Sources of Contamination (C) Dry storage food items and opened box of to-go containers are being stored in dry storage room without ceiling tiles. Food shall be protected from miscellaneous or environmental sources of contamination. Relocate food or ensure that storage flooring is in good repairContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Dry storage food items and opened box of to-go containers are being stored in dry storage room without ceiling tiles. Food shall be protected from miscellaneous or environmental sources of contamination. Relocate food or ensure that storage flooring is in good repair; flooring is equipped with cove base; and ceiling tiles are installed with grid caulked to wall. Zero points deducted.
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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers on make-line were not inverted or protected during storage. Invert containers. Repeat; half-points deducted due to improvement from previous 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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) One tray of raw turkey links were placed above raw fish within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Turkey tray was relocated to bottom shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.15 Cooling Methods (Pf) Several recently prepared foods were tightly wrapped in plastic while cooling. When placed in cooling/cold holding equipmentFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Several recently prepared foods were tightly wrapped in plastic while cooling. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Arranged in equipment to provide the maximum heat transfer; and loosely covered or uncovered if protected form overhead contamination during the cooling period to facilitate heat transfer. CDI: PIC removed coverings from containers.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. To-go containers were not inverted or stored in protective packaging throughout kitchen. Invert containers.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C) Employee coat was hanging on wire rack used for storing clean containers. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas.
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.
4-602.11; Core; Observed that soda nozzles had dark residue accumulation inside. Equipment such as beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the nozzles more frequently.
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.
3-501.17; Priority Foundation; Found couple of TCS foods (sliced turkey and ham) with the prep date of 05/14 (past 7 days). TCS (time/temperature control for safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI - voluntary discard by PIC.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed several recently prepared foods tightly wrapped in plastic which prevented it from reaching proper cold holding temperatures and adequate cooling. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Arranged in equipment to provide the maximum heat transfer; and loosely covered or uncovered if protected form overhead contamination during the cooling period to facilitate heat transfer. CDI - Prepared foods had a corner of the plastic lifted to allow for better heat transfer
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.
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; Observed residue/food debris on gaskets in several reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the gaskets.
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; Several containers of TCS food stored in one of the drawer coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC voluntarily discarded out-of-temperature foods.
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); Core; Some plastic food containers and metal bowls were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers and bowls separated for air drying.
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.
5-501.111; Core; The lids of the cardboard dumpster are broken and missing. Receptacles for refuse; returnables; and recyclables; shall be maintained in good repair. Management has reached out to waste company; but replacement or repairs have not yet taken place.
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.