6-501.12 Core: The floor has build up under the 3 compartment sink and the dishwasher in the dish washing area. Floors shall be maintained clean.
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.
5-205.15 Core: The hot and cold faucets are not working at the prep sink. Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-301.12 Priority foundation: No paper towels at the hand sink in the dish washing area. Provide paper towels or a hand drying device at hand sinks. CDI-Paper towels were added once REHS spoke to PIC.
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.
3-501.16(A)(2) Priority: Hot dogs are 50F and potatoes are 50F in the reach-in refrigeration unit. Maintain TCS foods in cold holding at 41F or less. CDI-The TCS food in this refrigerator were 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.
3-304.14(B) Core: Wet wiping cloths on prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-The wiping cloths were placed in sanitizer solution.
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.
4-602.13; Core; The inside of the oven has build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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: The floor has build up under the 3 compartment sink in the dish washing area. Floors shall be maintained clean.
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: Ham and turkey that have been opened that are kept more than 24 hours are not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The turkey was date marked and the ham voluntarily discarded once REHS spoke to 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 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hat; visor or hair net. This employee put a hat on once REHS spoke to PIC.
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.
6-501.12 Core: The floor has build up under the main cook line and in the dish room. Physical facilities shall be cleaned as often as necessary to keep them clean. This is a repeat item.
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 4-501.114 Priority: The mechanical dish machine sanitizer was at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration. (50-200ppm/chlorine). Cleaning can be done in the dish machineCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Priority: The mechanical dish machine sanitizer was at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration. (50-200ppm/chlorine). Cleaning can be done in the dish machine; but it must be sanitized in the 3 comp sink. Do not use it to sanitize dishes. A follow-up will be done on April 28th to see that the dish machine has been repaired.
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.
5-501.115 Core: Loose trash on the dumpster pad. Maintaining Refuse Areas and Enclosures.
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.
6-501.12 Core: The floor has build up under the cook line and in the dish washing area. Floors shall be maintained clean.
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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several dishes that were stored as clean but were greasy to the touch. A large food slicer that was stored as clean had food debris on the slicer. Food Equipment Food-Contact surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again. This is a repeat items from the last inspection. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several dishes that were stored as clean but were greasy to the touch. A large food slicer that was stored as clean had food debris on the slicer. Food Equipment Food-Contact surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again. This is a repeat items from the last inspection. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. P. The metal stem thermometer used to take food temperatures had dried food debris on the thermometer. Clean the thermometer after each 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.
notedCode 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Store cleaned equipmentEquipment and utensils
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored on dirty surfaces. Clean dishes must be stored in a clean location. Clean dishes must be stored in a manner to prevent contamination. CDI.. The dishes were placed back at the three compartment sink to be washed.
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) Maintain utensils in good repair. Repair the leak in the walk-in freezer to remove the ice on the pipes and door. Repair the torn gaskets on the cold hold gaskets. All equipment must be in good repair and easy to clean.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the stove top. Clean out the oven to remove the carbon build up. Clean shelves in the walk-in cooler to remove the debris. Clean the shelves in the walk-in freezer to remove the ice. Clean all the storage shelves. Clean the steam tables to remove the residue build-up.
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.
5-501.15 Outside Receptacles (C) There were chairs; tables; mattresses; trash and other debris around the dumpster pad. A storage area and enclosure for Refuse; recyclables; or returnables shall be maintained free of unnecessary items. This was a general comment from the last inspection. 5-501.114 Using Drain Plugs (C) The drain plug was missing on the dumpster. Drains in receptacles and waste handling units for Refuse; recyclables; and returnables shall have a drain plug.
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.
6-501.11 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. The ceiling above the oven is in need of repair. The ceiling above the three compartment sink is also in need of repair. Physical Facilities must be maintained in good repair.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11 Ventilation Hood Systems; Drip Prevention (C) Clean the filters to remove the grease build-up. 6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. There were some employee drinks stored above food items in the walk-in cooler. Employees food and drinks must be stored in a manner to prevent contamination.
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.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but were greasy to the touch. A large food slicer and can opener blade stored as clean had food debris on the items. Food items and Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The items were cleaned during the inspection. ; 4-602.11; Priority; There was pink growth on the ice machine. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency necessary to preclude the accumulation of the pink growth. CDI.. The ice machine was cleaned during the inspection.
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; Cut melon in the walk-in cooler and Salad mix and small salads that were prepared yesterday were not date marked. In the walk-in cooler an open container of milk was not date marked. Some ready-to-eat and potentially hazardous foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Cleaning supplies were stored above towels and aprons. Toxic Materials must be stored so they can not contaminate Food Equipment; Utensils; Single-Use. CDI.. The towels and aprons were placed in the dry 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.
4-203.12; Priority Foundation; There was one cold hold unit that held potentially hazardous foods but had no thermometer in the unit. All units that hold potentially hazardous foods must have a thermometer in the unit. Ambient air and water Temperature Measuring Devices must be designed to be easily readable and accurate. CDI.. A thermometer was place din the unit.
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.
4-903.11(A); (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored on a clean; dry location. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination.
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.
4-501.11; Core; Repair the leak in the walk-in freezer there was ice hanging from the pipes. All equipment must be in good repair and easy to clean.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Clean the food prep sinks to remove the black build-up inside the sinks. Clean the sinks throughtout the day at a frequency necessary to prevent recontamination of Equipment and Utensils.
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.
4-602.13; Core; Clean the stove top and oven to remove the food debris. Clean the storage shelves to remove in the air-drying shelves. Clean the gaskets on the cold hold units. Clean around the deep fryers. Clean the steam tables to remove the residue build-up. Equipment must be cleaned at a frequency necessary to remove residues.
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.
5-205.15; Priority; There was a leak under the three compartment sink. All systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.17; Core; There was no covered receptacle in the restroom. A toilet room used by females must be provided with a covered receptacle for sanitary napkin disposal.
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.
5-501.115; Core; There was a large amount of chairs; hair dryers; and trash around the dumpster pad. A storage area and enclosure for Refuse; reyclables; or returnables shall be maintained free of unnecessary items. ; 5-501.114; Core; The dumpster was missing a drain plug. Drains in receptacles and waste handling units for Refuse; recyclables; and returnables shall have a drain plug in 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.
6-501.11; Core; The walls in the dish machine have multiple holes in them. The bottom of the wall near same has a large piece of missing. The ceiling above the three compartment sink needs to be repaired. Physical facilities must be maintained in good repair.
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 one at time of inspection could provide a certificate for being a food protection manager and I was unable to validate it online as well.- The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.- Please have whoever is in charge be a certified food protection manager and keep their certificate on file.
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.
4-602.11; Core; The ice machine has a lot of pink residue buildup inside of it.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the machine and do so more frequently.; 4-501.114; Priority; The mechanical dish machine sanitizer was at 0ppm. The machine was primed and ran for 3 cycles with no change.- A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration. (50-200ppm/chlor)- CDI; the 3 comp sink has sanitizer at the proper concentration. Cleaning can be done in the dish machine; but it must be sanitized in the 3 comp sink. Do not use it to sanitize dishes.
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.
4-903.11(A); (B) and (D); Core; Minor wet stacking of clean pans.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please allow dishes to completely air dry before stacking together.
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.
4-602.13; Core; Sides of cooking equipment and the steam table have residue buildup on them and need cleaned.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean equipment.
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.
6-501.11; Core; The walls in the dish area have multiple holes in them. The bottom of one wall near the same area has a large piece of it missing.- Physical facilities shall be maintained in good repair.- Please repair walls.; 6-501.12; Core; The walls near the dish machine need cleaned due to what appears to be black mold. The walls and floors near cooking area are also soiled with food buildup.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the areas listed and do so 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.