4-602.13; Cleaning needed of walk in cooler wire shleving. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P). Raw pork sausage stored over veggies in walk in cooler. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.13; Some food/soil debris interior coolers and freezers. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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
6-501.110 Two cell phones on prep counters. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Chicken just cooked in last hour cooling in make line. Cooling shall be accomplished by using rapid cooling equipment. Do not cool down warm foods in prep top units since they are not designed for rapid cooling. Use walk-in cooler/reach in cooler for the rapid cooling of these foods or other methods. Bag of ice placed on top.
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.
4-501.11 Rusty shelving in walk in cooler. Maintain equipment in good repair. Replace.
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; Cleaning needed of interior/exterior equipment such as coolers. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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 Walls and floors around equipment have soil debris. Physical facility shall be cleaned as often as necessary to keep them 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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Open container of raw shelled eggs and raw beef stored directly above open containers of ready to eat items inside make unit at prep line. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Corrected During Inspection - PIC rearranged the make unit placing raw shell eggs and raw beef on bottom and all ready to eat foods on top shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 7-207.11 Restriction and Storage - Medicines (P) Employee's medicine bottle stored on shelving above food prep area. Store labeledChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 Restriction and Storage - Medicines (P) Employee's medicine bottle stored on shelving above food prep area. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. Corrected During Inspection - PIC immediately relocated item to proper storage location.
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.
notedCode 6-501.111 Controlling Pests Fruit flies present throughout facility at time of inspection. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests Fruit flies present throughout facility at time of inspection. The premises shall be maintained free of insects; rodents; and other pests. 6-202.13 Insect Control Devices; Design and Installation (C)"Zevo" fly light plug in installed directly over prep table next to handwashing sink. Insect control devices shall not be installed over a food prep area. Dead insects and fragments shall be prevented from being impelled onto or falling on exposed food; clean equipment; utensils; etc.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls and floors around equipment have debris and dust build up. Physical facility shall be cleaned as often as necessary to keep them clean.; Repeat; Repeat
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food items not stored 6 inches off of floor in walk in cooler. Food shall be stored at least 6 inches off of 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.
3-304.12; Core; Rice scoop observed being stored in standing water at 85 F. In use utensils shall be stored in a container of water only if the water is maintained at a temperature of at least 135 F.; Repeat
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.
6-501.12; Core; Walls and floors around equipment have debris and dust build up. Physical facility shall be cleaned as often as neccessary to keep them clean.; Repeat
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.
3-501.16(A)(1) ; Priority; One small bowl of cooked noodles observed at 93 F upon arrival for inspection. Container of cooked vegetables observed being stored directly next to stove top at 75 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Upon inspector's discovery; PIC stated that these noodles had just been heated. Inspector discussed the requirement for hot holding foods to maintain 135 F or higher or utilizing Time as a Public Health Control; as discussed in previous inspections.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; "Zevo" fly light plug in installed directly over prep table next to handwashing sink. Insect control devices shall not be installed over a food prep area. Dead insects and fragements shall be prevented from being impelled onto or falling on exposed food; clean equipment; utensils; etc.
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.
4-602.11; Core; Ice machine has black accumulation on insides of machine. Equipment food contact surface shall be cleaned at a frequency necessary to preclude accumualation.
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.
3-501.16(A)(1) ; Priority; One small bowl of cooked noodles observed at 86 F upon arrival for inspection. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Upon inspector's discovery; PIC stated that these noodles had just been heated. Inspector discussed the requirement for hot holding foods to maintain 135 F or higher.
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; Walls and floors around equipment have debris and dust build up. Physical facility shall be cleaned as often as neccessary to keep them 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.