2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified 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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Speaker in handwash sink. Handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - removed item from handwash 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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Utensil laying in handwash sink. Handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - removed item from handwash 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.
3-304.14(D) Sani-bucket with wipes is cloudy. Maintain sanitizer containers for in-use cloths free of visible debris and soil. No points taken.
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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified 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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Utensils stored in handwashing sink basin upon arrival for inspection. Handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - PIC removed items from handwashing sink making it accessible.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Temperature control for safety; ready to eat foods; such as pico de gallo; lettuce; salsa; cooked chicken; cooked rice; etc. have not been properly date marked to indicate when the product was cooked or prepared. Temperature control for safety; ready to eat foods shall be dated if under refrigeration for more than 24 hours in order to determine the 7 day shelf life. Corrected During Inspection - Per PIC the facility's first day of operation was yesterday; therefore PIC was able to label products with the appropriate date mark at the time of inspection. Discussed with PIC date marking requirements to ensure all TCS/RTE products are properly dated.
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 6-304.11 Mechanical - Ventilation (C) Upon arrivalFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-304.11 Mechanical - Ventilation (C) Upon arrival; facility was in the process of reheating food items; but the hood system was not turned on. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes. Corrected During Inspection - PIC was able to turn hood on at time of 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.