notedCode 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; Core; Container of beef; queso and box of limes on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food in a clean; dry location at least 6 inches above the floor. Items moved during inspection.
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.
6-301.11 Handwashing Cleanser; Availability; Priority Foundation; Front handsink has paper towels but no soap available. Two sinks next to each other one is for prep at bar area; the other is a handsink. Each handwashing sink shall be supplied with hand soap. Handsink at entrance of kitchen on other side of the wall supplied with soap and paper towels. Pump soap dispenser added to handsink during inspection. Ensure all handsinks are always supplied with soap and paper towels and readily available for use.
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.
3-302.11(A)(1); Priority; Raw chicken next to container of shredded lettuce in walk-in cooler. Churros on open sheet tray in reach-in freezer on same shelf with raw fish. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Lettuce and churros moved during inspection with other ready-to eat items. Educated to keep ready-to eat items above raw foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-501.17; Core; A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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 Using a Handwashing Sink - Handwash sink at front had a sanitizing bucket in it. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf
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.
5-501.17; Core; A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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 6-501.11 AC duct dripping in kitchen. Not affecting any food prep areas. Tech coming today. FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 AC duct dripping in kitchen. Not affecting any food prep areas. Tech coming today. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Facility will email results.
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; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
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 spray bottle bleach at 3 comp sink not labeled. 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. Labeled at time of inspection. No points taken.
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.
5-501.17; Core; A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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; Raw chicken in open packages above beef in reach in freezer. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottom; ground beef final cook 155F above chicken; and fish final cook 145F above ground beef.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-501.17; Core; A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. There is a garbage can in women's restroom but container is sitting on top of lid. No points taken. Make sure lid is on can.
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.