2-401.11; Core; Observed employee drinks being stored with and overtop of syrups and retail food items.- A food employee may drink from a closed beverage container if it is handled to prevent the contamination of food and equipment.
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.
3-304.12 (F)- Noted ice scoopers stored in a container of standing water that was only reaching up 90 F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
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.
2-402.11; Core; No one at time of inspection had a hair restraint.- Food employee shall wear hair restraints such as hats or hairnets.- Please ensure food employees have hair restraints.
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.
4-903.11 (A); Core; Observed food splash on clean dishes. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash or other types of contamination.- Please invert dishes or find other methods to prevent splash.
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.
2-401.11; Core; Observed employee drinks being stored with and overtop of food.- A food employee may drink from a closed beverage container if it is handled to prevent the contamination of food and equipment.
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; Packages of raw bacon and raw eggs observed being stored over containers of whipped cream and milk in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding and display from ready-to-eat foods. CDI- items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-402.11; Core; No one at time of inspection had a hair restraint.- Food employee shall wear hair restraints such as hats or hairnets.- Please ensure food employees have hair restraints.
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.
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; Debris observed in the bottom of the ice cream freezer. Equipment nonfood 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.
3-302.11; Priority; Packages of raw bacon observed being stored over containers of whipped cream in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding and display from ready-to-eat foods. CDI- bacon was rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Eggs prepared on Saturday were observed without a date. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- known dates added.
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 Foundation; A spray bottle filled with sanitizer did not have a label present. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- bottle was labeled.
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.