notedCode Observation: Clean salad plates in the salad plate cooler still have food debris stuck on them. Dishes on the clean dish storage rack have food debris stuck on them and are not clean to sight or touch. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Dishes were removed and washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Clean salad plates in the salad plate cooler still have food debris stuck on them. Dishes on the clean dish storage rack have food debris stuck on them and are not clean to sight or touch. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Dishes were removed and washed; rinsed; and sanitized.
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 Observation: Multiple foods in lowboy 3 cooler were holding above 41F. Examples: noodles 50FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Multiple foods in lowboy 3 cooler were holding above 41F. Examples: noodles 50F; hot dogs 46F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: Foods were pulled and placed in walk in cooler to cool.
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.
notedCode Observation: Prime rib was holding at 123FOther
Official wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
Observation: Prime rib was holding at 123F; the variance requires it to be held at 130F. 3-502.11 Variance Requirement (Pf) CDI: Prime rib was reheated and placed in hot hold.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Employee touched his face and glasses while wearing gloves. Employee did not wash hands and change gloves. Employee handled her cell phone while wearing gloves. She did not wash hands or change gloves prior to handling food. 2-301.14 When to Wash (P) CDI: Spoke to manager about hand washing and employee training. Employees washed hands.
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 Observation: Dishes still had food debris and date mark stickers on them after being washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Dishes still had food debris and date mark stickers on them after being washed; rinsed; and sanitized. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Dishes were removed from clean dish area; they were then placed with dishes to be washed; rinsed; and sanitized. Spoke to PIC about removing date mark stickers and making sure clean dishes do not have food debris on them after being sanitized.
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 Observation: Multiple cold hold foods were holding above 41F. Examples: Rice in drawer cooler 55FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Multiple cold hold foods were holding above 41F. Examples: Rice in drawer cooler 55F; onion at wait staff station 48F; burger 46F; pork chop 47F; steak 49F in drawer cooler at cooking station. 3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. P (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. CDI: All items holding above 41F were pulled from cooler. The steak and pork chops were placed in walk in cooler to cool. They had been in drawer cooler less than 4 hours. All other items were 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.
notedCode Observation: Damp wiping clothe was stored on prep surface in walk in cooler 3. 4-901.12 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Damp wiping clothe was stored on prep surface in walk in cooler 3. 4-901.12 Wiping Cloths; Air Drying Locations (C)
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.
Observation: Food and debris are buidling up around the ware wash area. 4-602.13 Nonfood Contact Surfaces (C)
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 Observation: Employee drinks and half eaten burger were laying beside butter and coffee to serve to customers. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drinks and half eaten burger were laying beside butter and coffee to serve to customers. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee drink and burger were removed and relocated.
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.
notedCode Observation: Multiple dishes that had been washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Multiple dishes that had been washed; rinsed and sanitized still had food debris on them. The warewash machine had no sanitizer when checked. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI: Dishes that still had debris on them were placed back with the dirty dishes to be rewashed. Sanitizer bucket was replaced and was working correctly.
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 Observation: Multiple foods in the fryer cooler were holding above 41F. Examples: cheese 45FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Multiple foods in the fryer cooler were holding above 41F. Examples: cheese 45F; potato 46F; snake bites 45F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Partial CDI: Foods were removed from this cooler and placed in the walk in. New food product was placed in the fryer cooler that was at 41F or below.
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.
Multiple foods such as cut onion and milk were not date marked in the walk in cooler upon arrival. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Food items were datemarked.
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.
Observation: Debris is building up behind the ware wash machine. 4-602.13 Nonfood Contact Surfaces (C)
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 Employee drinks were stored with food to be served to customer in the standing cooler on the line. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Employee drinks were stored with food to be served to customer in the standing cooler on the line. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Drinks were removed from standing cooler and placed away from all food to be served to customers.
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.
notedCode Observation: Ajou was stored with raw pork in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Ajou was stored with raw pork in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Ajou was moved and stored with other ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Tomatoes on the line were holding at 54FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Tomatoes on the line were holding at 54F; ribs in drawer cooler on the line were holding at 50F; ribeye was holding at 47F in display; sirloin was holding at 46F in display. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: All food items were pulled and placed in the walk in cooler to cool to 41F before being placed on the line or display.
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.
notedCode Observation: Food debris is building up in utensil containers. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Food debris is building up in utensil containers. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently 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.
2-401.11; Core; Employee beverages found stored on top shelf above facility's food in the meat walk-in cooler. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- All employee beverages were voluntarily discarded.
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.
3-302.11; Priority; In refrigerated drawer on the make line; top drawer had a container of raw steak and bottom drawer had a container of onions. Foods shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Foods were relocated during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Ice bath near grill holding raw chicken as high as 49F. TCS food shall be cold held at 41F or below. CDI- Raw chicken was 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; A few sanitizer spray bottles were found with concentrations below what is required for a DDBSA solution. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall register properly for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- PIC directed employee to empty solution in bottles and refill with solution at the proper concentration.
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; Core; Wet wiping cloths found stored on prep surfaces in the kitchen. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration. CDI- Wiping cloths were placed in sanitizing 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.
4-903.11(A); (B) and (D); Core; Clean metal food containers found stacked while still wet on clean dish rack. Ice scoop found stored in a container that had collected mildew. Large plate rack is dirty and is holding clean plates. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. CDI- Ice scoop and container were switched out and large plate racks were cleaned during the inspection.
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.
5-501.114; Core; Drain plug missing on main waste receptacle outside. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Obtain drain plug from waste management.
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; Floor by fryer is no longer easily cleanable or in good repair. Physical facilities shall be maintained in good repair. Replace flooring in this area to be smooth and easily cleanable. 6-501.12; Core; Cleaning needed on the floors and walls behind cooking equipment on the make line. Physical facilities shall be maintained clean. Increase cleaning frequency to these areas.
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; Priority Foundation; Upon arrival; one hand sink found with utensils and scrub pads stored inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI: Items were removed from the 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.
4-601.11 (A); Priority Foundation; Several utensils and dishes found stored as clean with food residue remaining on them. Food contact surfaces shall be clean to the sight and touch. CDI: Dishes were taken back to be rewashed.; 4-501.112; Priority Foundation; High temp dish machine found to be reaching a maximum temperature of 144F. High temperature machines shall reach 160F. CDI: Dish machine was 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.
3-304.12; Core; Single use ramekins found stored in a container of black pepper. In-use utensils shall have a handle and be stored with the handle out of the food. CDI: PIC removed the ramekins.
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; Dirty utensils and dishes found stored above; dripping onto two large stacks of clean pans. Clean equipment and utensils shall be stored where they are not exposed to splash 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; Two coolers found with water pooling in the bottom. One hand sink near server station found leaking at the bottom. Equipment shall be maintained in good repair. Repair items. ; 4-101.19; Core; Several coolers found with the plastic wrap remaining on them and peeling significantly causing the surface to no longer be smooth and easily cleanable. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Remove plastic from 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.
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; Cleaning needed on non-food contact surfaces throughout the facility; including on the inside and outside of equipment; shelving units and containers holding clean dishes. Non-food contact surfaces shall be maintained clean. 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.
6-501.12; Core; Cleaning needed on the floors; walls and ceiling throughout the facility. Physical facilities shall be maintained clean. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Several employee items and drinks found stored above food and clean equipment throughout the facility. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Provide suitable area for employee items.
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; Priority; Two boxes of raw bacon found stored on containers of pickles. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved boxes of bacon.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.112; Priority Foundation; High temp dish machine found to be reaching a maximum temperature of 144F. High temperature machines shall reach 160F. CDI: PIC switched machine to chlorine machine and is now at a correct concentration. ; 4-601.11 (A); Priority Foundation; Several utensils and dishes found stored as clean with food residue remaining on them. Food contact surfaces shall be clean to the sight and touch. CDI: Dishes were taken back to be rewashed.
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
4-204.115; Priority Foundation; PIC could not find a temperature measuring device to test the dish machine temperature. A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water. CDI: Dish machine was switched to chlorine and PIC has chlorine strips.
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; Cleaning needed on non-food contact surfaces throughout the facility; including on the inside and outside of equipment; shelving units and containers holding clean dishes. Non-food contact surfaces shall be maintained clean. 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.
6-501.12; Core; Food debris/splatter found in a few areas in the kitchen. Physical facilities shall be maintained clean. *Improvement noted* Continue working on cleaning.
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.