Tap Station

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 Temperature Measuring Devices - Functionality (C) The cold holding units throughout the kitchen were not equipped with a temperature measuring device. (A) In cold holding units; a thermometer sensor shall be located in the warmest part of a cold hold unit. PIC was advised.

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.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation Soiled dry and wet wiping clothes were stored on counter tops. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. Soiled dry clothes were placed with the soiled laundry and wet wiping cloth was placed in a bucket of chemical sanitizing solution. ***CDI***

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.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratch and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised. ***CDI***REPEAT VIOLATION***

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.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Exterior surfaces of cooking and cooling equipment were observed soiled with grease or food residue. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency. ***REPEAT VIOLATION***

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.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Homemade strawberry and homemade poppyseed dressing were held in walk in cooler beyond the marked discard date. Discard the food requiring date labels once time/temperature window has expired. The PIC discarded the food items. EHS advised to include use by/discard date on labels to encourage staff to discard food before date marking expires. ***CORRECTED DURING INSPECTION (CDI)***

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.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratch and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised.

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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw chicken stored above raw beef in the walk-in cooler. Raw animal foods shall be separated from each other during storage; preparation; holding and display to prevent cross contamination. CDI- raw chicken moved to prep line.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One container of pico date marked 8/16 was observed in the walk-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- pico voluntarily discarded. All other date marking observed compliant. No points taken today.

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.

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies were observed in the facility today. The premises shall be kept free of insects; rodents and other pests. Keep doors closed as much as possible and utilize approved methods of pest control.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-201.11; Core; Observed several plastic food storage containers with a white residue that comes off when rubbed or scratched. The containers seemed to be coming apart. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. CDI- all affected containers were voluntarily discarded. Encouraged PIC to avoid using these types of containers again to prevent possible contamination of food. No point taken today.

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.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Exterior surfaces of cooking and cooling equipment were observed soiled with grease or food residue. Corners of prep tables under cutting boards have some food residue. Metal wire shelving above warewashing area and clean equipment area have some dust accumulation. Increase cleaning frequency.

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.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floor drain behind the cookline was observed with food debris and refuse from last nights dinner service. Physical facilities shall be kept clean. PIC cleaned this area during inspection. No point 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.

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee touch their face and then don gloves for food prep. Employee also failed to wash hands after discarding used gloves and before donning new gloves on another occasion. Hands shall be washed before donning gloves for working with food. CDI- educational moment with employee and PIC. Hands were washed before continuing to work with food.

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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several metal food containers in the clean dish area had food residue on them. Equipment food-contact surfaces shall be clean to sight and touch. CDI- items removed for cleaning. Showed dish washing employee how best to remove encrusted food on metal pans before running through dish machine. Full points assessed for repeat violation.

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.

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Pizza sauce and chili were observed below proper hot holding temperature (see chart). TCS foods shall be held hot at 135F or above. CDI- foods reheated on stove for continued hot holding. All other foods observed sufficiently hot. No points taken today.

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.

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooked ground beef was placed in a large; deep container with a lid in the walk-in cooler. This prevents proper cooling. CDI- ground beef was placed on sheet trays for cooling. Ensure TCS foods are cooled in shallow containers with smaller portions for quick cooling. PIC stated they normally cool on sheet trays but an employee hastily placed this food in a container to put in the cooler when it got busy. No point taken today.

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.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal pans/bowls observed stacked wet on the clean dish rack. After cleaning and sanitizing; dishes and equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying. Full point taken for repeat violation.

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.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The back of the hot box at the end of the cookline has dust and residue accumulation. Corners of prep table at salad station have food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other equipment observed clean. Full point not taken today.

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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several plastic and metal food containers in the clean dish area had food residue on them. Equipment food-contact surfaces shall be clean to sight and touch. CDI- items removed for cleaning. Full points assessed for repeat violation.

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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A few TCS (temperature controlled for safety) foods on the cookline were observed in an ice bath of insufficient size to keep foods cold (see temp chart). TCS foods shall be held at 41F or below when cold holding. CDI- foods moved to the walk-in cooler to re-cool. Discussed keeping these items in smaller containers on ice or on time instead of temperature control. No points taken today.

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.

Official wording

Variance obtained for specialized processing methods

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Two small drain flies observed near the mop sink area. The premises shall be kept free of insects; rodents and other pests. Utilize approved methods of pest control and keep drains clean to eliminate harborage. No point taken today.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed an employee on the makeline without a proper hat or hair restraint. Food employees (except waitstaff) shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food. CDI- brought to managers attention. Employee put on a hat.

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.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal pans/bowls observed stacked wet on the clean dish rack. After cleaning and sanitizing; dishes and equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying. Full point may be taken for repeat violations in the future.

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.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The back of the hot box at the end of the cookline has dust and residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other equipment observed clean. No point taken today.

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.