Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A bag of onions is stored in a crate that is in direct contact in the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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.
5-501.110; Core; Boxes and empty bottles of alcohol are stored outside of the dumpster. Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash/boxes have a neighboring establishment's address on them.
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.
3-501.13 (A); (B); (C ); Core; An partially filled bag of frozen French fries were sitting on top of the counter reach-in freezer to thaw before being put in the fryer. Thawing shall be done as part of the cooking/reheating process; under refrigeration; or with the food completely submerged in water under running water that does not temp above 70F. CDI- Fries were cooked fryer.
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; Core; Peeled garlic is being stored in direct contact with a to-go plastic bag. Food shall be protected from all sources of contamination. Store garlic in a food-grade bag or container.
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.
3-304.14(D); Core; Chlorine based sanitizer tested above 200 ppm. Damp/wet wiping cloths shall be stored in properly concentrated sanitizer when not in use. CDI- Sanitizer diluted until it tested between 100-200 ppm. *Points not increased due to this being a different violation under the same rule.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); A box of single-use (to-go) eating utensils are stored on the floor by the customer self-serve area. Single-use and single-service articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store extra eating utensils on shelving.
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.
4-601.11(C); The outsides of the olive oil & vinegar; sugar; and falafel containers need wiping down. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items 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.
5-501.114; Core; The recycling and trash dumpsters are missing their drain plugs. Dumpsters with drains shall have drain plugs in place. PIC sent text message to property owner requesting drain plugs for dumpsters.
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.
3-302.11 (A)(2);Priority; A portioned container of frozen raw beef patties were stored above a bag of frozen zucchini sticks in the counter reach in freezer. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- Hamburgers moved to the bottom shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Spray bottles of cleaners/sanitizers were stored on the splash guard of one of the prep sinks. Posion/toxic materials shall be stored in a manner that prevents the contamination of food and other supplies. CDI- Spray bottles relocated to the chemical storage area.
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.
3-304.14(D); Core; A wet cloth was stored on the cutting board of the makeline cooler. Damp/wet wiping cloths shall be stored in properly concentrated sanitizer when not in use. Keep wiping cloths dry or store in sanitizer when not in use.
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.
5-501.17; Core; The trashcan is sitting on top of the lid in the women's bathroom. A covered waste bin shall be provided in female restrooms. Ensure the lid remains on the trashcan.
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.
6-501.12; Core; Some of the ceiling tiles and vents throughout the establishment have a buildup of dust on them. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Upon entering facility; EHS observed food employee grab toasted pita with his bare hands and proceed to make a gyro sandwich. All ingredients are ready-to eat and item will not be cooked prior to service. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- Food was unable to be stopped before giving to customer. EHS educated PIC on the importance of restricting bare hand contact with ready-to-eat foods and the importance of using utensils. PIC agreed to re-educate all kitchen employees.
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.
3-501.17; Priority Foundation; Batch of hummus was made earlier this morning and had a sticker reflecting today's date but two small containers of the previous batch were not labeled with the date. Previous batch was prepared yesterday. All other TCS foods were properly datemarked. TCS foods shall be date marked if held longer than 24 hours. CDI- Datemarking was allowed to be added during the inspection.
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.
4-903.11(A); (B) and (D); Core; Clean wiping cloths were stored in large bag directly on the floor. Laundered linens shall bestored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep clean linen off of the floor.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Four chemical spray bottles found stored on splashguard of prep sink with nozzles pointing towards equipment. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemical bottles were relocated. 7-202.12; Priority; Found can of RAID MAX in establishment near back door water heater with label stating "This product is for indoor residential use only". Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI- RAID can was voluntarily discarded.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Container of cooked lamb found at room temperature to cool observed with an internal temperature of (91F-97F). When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less; they may be transferred to large containers and tightly covered. CDI-Food was taken to reach-in cooler to cool rapidly with lid vented. EHS observed proper cooling rate when using this method.
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.
6-501.12; Core; Hood vents in need of cleaning to remove the accumulated residue and soot. PIC stated that the hoods are scheduled to be professionally cleaned within the month. Physical facilities shall be cleaned as often as necessary to keep them clean. Remove hood vents and clean periodically in between professional cleanings.
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.
3-501.18; Priority; Tuna salad (prepared 3.12) and baba ghanouj (prepared 3.07) were located in the reach-in cooler...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Product voluntarily discarded. Discussion had about heat treated plant foods being held at the same 7 day max hold.
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.
3-304.14; Core; The chlorine sanitizer in the bucket measured below 10 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: Chlorine added. Bucket was prepared at 0900 and had too many towels inside.
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; The black shelves near the dish sink have a slight buildup of sticky residue and paper...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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.
3-501.14; Priority; Gyro meat in 6 inch half pans that was cooked yesterday measured 41-53F. All other products in the reach-in cooler measured correctly...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Product voluntarily discarded.
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.
3-501.16(A)(1) ; Priority; The pan of chx skewers above the grill measured 108-135F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: The skewers are reheated to 165F before lunch and reheated on the grill again to order. The pan is said to turnover multiple times and any remaining is discarded. TPHC recommended and form sent to PIC.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Two 6 inch half pans of gyro meat cooked yesterday measured 41-53F in the reach-in cooler...Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered. CDI: Discussion had about cooling. The pans were only half full and the PIC says they aren't covered until they are cooled. Process seems fine but recommended to split the product up even more.
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.
3-304.12; Core; The feta cheese had a foam portion cup inside as a scoop. The sugar scoop handle in the large bin was touching the sugar...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. CDI: Scoops removed.
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.
4-502.11(A) and (C); Core; A couple of the plastic lids and containers are cracked...Utensils shall be maintained in good repair or discarded/replaced.
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.