4-601.11(A); Priority Foundation;[Repeat] A few utensils and clear containers being stored as clean observed with leftover food residue and/or sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were returned to the dish area to be cleaned again.
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; Garlic in oil sitting in the steam well was observed holding below 135F. Maintain TCS foods at 135F or above.
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; [Repeat] Several food TCS food items (raw chicken; beef; cooked brisket; cheeses; etc.) in the cooler drawers beneath the flat top grill were observed holding between 58-60F. The ambient air temperature was 39F. The PIC stated that mostly everything has remained in the cooler over night. Maintain TCS foods in cold holding at 41F or less. Items were voluntarily discarded by PIC. Verification Required- EC will return on Tuesday to verify that the cooler is maintaining TCS foods as it should.
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.
3-501.13 (E ); Fish in a reduced oxygen state was observed thawed in the walk-in cooler. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- education given.
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); Sanitizer in the buckets were testing at 0ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- sanitizer buckets were remade.
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.
2-103.11(O);Priority Foundation; An employee health policy is not available on the premises and all employees are not aware of what must be reported. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- education given and guidance documentation provided.
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.
2-301.14 (G); Priority; Employees observed handling raw food items but did not wash their hands before changing gloves to move on to another task. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- education given and employees were instructed to wash their hands. 2-301.14; Employee observed handling soiled dishes; clean dishes and preparing food without handwashing in between. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- education given and employee was instructed to wash their 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.
6-301.11; Priority Foundation; soap was not available at the handwashing sink next to the 3-compartment sink. Provide soap for handwashing at each handsink. CDI- soap provided.
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; All dishes (clear containers; squeeze bottles; utensils; plates; knives; choppers; slicers; etc.) being stored as clean observed with leftover food residue and date sticker remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- All dishes were returned to the dish area to be cleaned again. 4-501.114; Priority; The chlorine sanitizing dish machine was dispensing between 0-25ppm. The chemicals had dissipated over time due to large hole cut into the sanitizer bucket. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- a new container of sanitizer was opened and sanitizer dispensed at 50ppm. All dishes recently washed were 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.
3-501.16(A)(2); Priority; Roasted garlic in oil was sitting in a squeeze bottle on the countertop since (8/23) and holding at 75F. Melted garlic butter was also sitting on the countertop at 76F. Maintain TCS foods in cold holding at 41F or less. CDI- both items were voluntarily discarded by 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.
3-501.18; Priority; Employees are not accurately recording the dates of when food items were cooked/ prepared. Brisket was dated from (7/31 & 8/16); chicken wings were dated (7/25). According to the PIC chicken wings are prepared every 3-4 days and those were recently made on Tuesday; 8/26. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- brisket was voluntarily discarded by PIC and the chicken wings date was allowed to be changed to the accurate date. Education was given on accurately recording dates. **Next occurrence will result in immediate discard**
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(2); Priority Foundation; The disclosure on the menu with the asterisk indicates that all food items can be served raw or undercooked. After further conversation with the PIC that is not the intent. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. CDI- PIC stated that they are scheduled for a menu reprint in September. Menu will be reviewed during the next inspection to verify corrections. Remember to only add an asterisk to the items that you are serving raw or undercooked.
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
3-305.11; Core; [Repeat] Boxes of food observed stored on the floor in the walk-in freezer. A box of produce was stored on the floor in the walk-in cooler. A delivery was not made today. 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 15 cm (6 inches) above the floor. Move food up off 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.
2-402.11; Core; [Repeat] Food handlers observed preparing food with a hat or hairnet. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees keep facial hair trimmed very short; or supply beard guard or face masks.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Both the rinse and sanitizer basins filled with water were soiled and observed with food debris in the water. The drainboards used for clean dishes was also observed with food debris and residue accumulation. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. 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.
4-601.11(C ); The prep coolers along the cook line were observed with heavy food debris/ residue accumulation present; the microwave was also observed with residue accumulation present.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. 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.
notedCode 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. Newly permitted facility; has 210 days from date of permitting to comply with CFPM requirements. 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. Have additional staff with managerial control certified to provide better coverage.
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.
2-401.11; Core; Employee beverage stored up on prep counter with stored food ingredients. 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
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.
4-601.11(A); Priority Foundation; One dish stored as clean observed with food residue and date sticker remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dish returned for additional cleaning during 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of food observed stored on the floor in the walk-in freezer. Bucket of pickles stored on the floor in the walk-in cooler. 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 15 cm (6 inches) above the floor. Move food up off 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.
2-402.11; Core; Food handlers with fluffy beards lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees keep facial hair trimmed very short; or supply beard guard or face masks.
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.
5-501.110; Core; Top lids of shared dumpsters left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-.
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.