criticalCode Observation: Cold on foods in RIC 2 are holding above 41F. Examples: ham 45FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Cold on foods in RIC 2 are holding above 41F. Examples: ham 45F; bologna 45F. 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
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
Observation: Hashbrowns are layered to deep in large dish to cool effectivly. 3-501.15 Cooling Methods (Pf) CDI: Hashbrowns were placed in more shallow portions 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.
Observation: Mouse feces are on cabinets in storage room. 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: FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floors; walls; and ceilings are no longer smooth and easily cleanable in establishment. 6-101.11 Surface Characteristics - Indoor Areas (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: Raw meat was stored beside ready to eat hash and ham in the prep cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw meat was stored beside ready to eat hash and ham in the prep cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Ready to eat foods were relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Dishes were being washed in the 1st compartment of the sinkCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Dishes were being washed in the 1st compartment of the sink; then sanitized in the 2nd compartment. Dishes were not being rinsed. 4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method.-P CDI:Three comp sink was emptied and refilled to add rinse step. .
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: Sausage on the line was holding at 49FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Sausage on the line was holding at 49F; Multiple foods in the reach in cooler by the coffee statkon were holding above 41F. Examples: eggs 56F; sausage 44F; burger 44F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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.
Observation: Several items in the reach in cooler were not date marked. 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: Foods 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.
notedCode Observation: The walls in the kitchen have holes and cracks in them. 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The walls in the kitchen have holes and cracks in them. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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: Raw country ham was stored above and beside ready to eat strawberry. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw country ham was stored above and beside ready to eat strawberry. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Strawberries were moved and separated from raw meat products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Mouse feces were found in storage closet. 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:Cieling is no longer smooth and easily cleanable above 3 comp sink. 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation:Cieling is no longer smooth and easily cleanable above 3 comp sink. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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: Manager could not locate written procedures for employees to follow when respomding to vomiting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDIOther
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Manager could not locate written procedures for employees to follow when respomding to vomiting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI; Emailed by inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Cold hold foods in multiple coolers are holding above 41F. Examples: Prep cooler: sausage 51FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Cold hold foods in multiple coolers are holding above 41F. Examples: Prep cooler: sausage 51F; ham 43F; country ham 45F standing cooler 1: egg 60F; sausage gravy 57F; country ham 49F standing cooler 2: 45F standing cooler 3: ham 45F; country ham 45F 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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: Dead water bugs are on the floor behind the freezer in back roomCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Dead water bugs are on the floor behind the freezer in back room; they are also on the floor of the storage room. 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.
Observation: Wall and ceiling do not meeat in ware wash area. Paint is peeling around the hood. 6-101.11 Surface Characteristics - Indoor Areas (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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Manager could not locate written procedures for employees to follow when responding to vomitting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Employee drink was stored on prep surface beside food contact items. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drink was stored on prep surface beside food contact items. 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: Drink was removed.
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.
Observation: Foods in standing cooler by bar are holding from 44F to 46F. Potaoes in standing cooler #1 are holding from 44F to 46F. Egg on counter top by flat top was holding at 49F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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
Observation: Potatoes were cooling on the table with no active cooling method being utilized. They were holding at 88F when checked. 3-501.15 Cooling Methods (Pf) CDI: They were placed in standing 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.
Observation: Employee was not using effective hair restraint. 2-402.11 Effectiveness - Hair Restraints (C)
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.
Observtion: Non NSF refridgorator was being used in the rear of the establishment. 4-202.12 CIP Equipment (Pf)
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: The hood has grease build up. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The hood has grease build up. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (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: FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floors; walls; and ceilings are no longer smooth and easily cleanable. Peeling paint and cracked tiles and wood are through out the establishment. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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.
3-302.12; Core - Container of grits; bottles of hot sauce and syrup were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
3-302.11; Priority - Some containers of raw liquid egg were stored above ready-to-eat foods in refrigerator...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - Some parts of corned beef hash on steam table were as low as 119F and covered cooked onions on shelf by cook line were 86-92F...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by thoroughly stirring corned beef hash and rapidly cooling cooked onions.
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)(2); Priority - Liquid raw egg in container on shelf by cook line was 54F; and butter pat on counter was 72F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: If butter pats have at least 3% salt content; they are not considered a TCS* food and can be kept out at room temperature. Contact food distributor to obtain from butter company the salt content of butter pats.
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.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods (cooked sausage; sliced bologna; etc.) kept more than 24 hours had no dates...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on required foods. NOTE: If a food like bologna is sliced and then frozen in packs; place the freeze date on pack of sliced bologna (Day #1). When it's pulled from freezer to thaw in refrigerator; place thaw date on pack. (Day #2) That bologna has to be used in 5 days after it's thawed. 3-501.18; Priority - Fully cooked ham had date of 1-23; which was more than 7 days ago...RTE TCS* foods kept at 41F or less shall be discarded if kept more than 7 days...CDI by voluntarily discarding ham.
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
7-102.11; Priority - A few containers of wiping cloth sanitizer were not labeled as "sanitizer"...Working containers of cleaners; chemicals; sanitizers; etc. shall be labeled with common name of product inside...CDI by labeling sanitizer containers.
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 - Shredded cooked potatoes were cooling in covered containers with 6 inch food depth...TCS* foods shall be cooled in shallow containers (2-4- inch food depth); ice-water bath with frequent stirring; reduce size of foods; and/or loosely cover or completely cover cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling of potatoes.
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.
4-204.112; Core - No thermometer was in one refrigerator...In mechanical refrigeration; an indicating or recording thermometer shall be available in warmest part of unit...Maintain a thermometer accurate to plus or minus 3 degrees in refrigerator. Air temperature must be 41F or less.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - No self-closing device was on back entrance door to facility...Outer openings of a food establishment shall be protected against the entry of insects by having solid self-closing; tight-fitting doors...Provide self-closing device for rear restaurant door.
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.
minorCode 4-903.11 (A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C); Core - Several stacks of Styrofoam cups were not protected/covered; and one box of disposable food containers was stored on floor...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep disposable cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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.
4-205.10 - Core - Observed domestic Magic Chef refrigerator; Tramontina refrigerator(?) and small waffle maker (labeled "For household use only'")...Except for microwave ovens; mixers; toasters; hoods and water heaters; food service equipment shall meet ANSI/NSF certification or equivalent...Replace unapproved equipment with approved equipment. 4-501.11; Core - Some shelves in refrigerators were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged refrigerator shelves.
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 - Observed peeling/cracked ceiling surfaces and peeling wooden shelves (built-in wall) in dry storage...Physical facilities shall be kept in good repair...Repair damaged surfaces/storage shelving above. NOTE: For wooden shelves; consider sanding down and repainting and then using nonabsorbent vinyl liners on shelves. 6-501.12; Core - Observed soiled flooring; walls; some drain pipes; and vent hood interiors (kitchen and dry storage)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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
6-202.11; Core - Light bulbs in at least 3 refrigerator/freezers were not shielded. Also; some ceiling lighting in back area by refrigerator/freezers were not shielded...Where food and clean equipment/utensils are exposed; light fixtures shall be effectively shielded or shatter-resistant bulbs shall be provided...Shield light fixtures or provided shatter-resistant bulbs.
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; Several cartons of raw eggs found stored over various ready to eat foods including cooked tenderloins and sausage. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Items were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Several employee drinks found stored above various food. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Designate areas for employee drinks.
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.