notedCode 2-401.11 (A) Except when drinking from a closed beverage containerEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Except when drinking from a closed beverage container; 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. Employee drink was stored on cutting board on make-line. CDI: Beverage 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Salmon; tuna; shrimp; chicken; beef; and cheese in right grill drawer cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food was moved to walk-in cooler to rapidly cool to 41F. Work order placed for unit and repairs are scheduled hours after inspection. Avoid using cooler until repairs are complete and capable of maintaining 41F or below. Repeat violation.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Milk in server prep cooler was not labeled with date of opening. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Milk voluntarily discarded by PIC.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Multiple plastic containers were damaged and cracked. Gaskets on multiple prep coolers were not fitted correctlyCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Multiple plastic containers were damaged and cracked. Gaskets on multiple prep coolers were not fitted correctly; torn; or loose. Equipment shall be maintained in good repair. Repair or replace items listed.
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 3-403.11 Reheating for Hot Holding (P) Queso was being reheated to a temperature of 88F and placed into a warner. Portioned containers of cheese were being fully reheated as each order was received. Commercially prepared foods shall be reheated within 2 hours to 135F. CDI: Cheese was sent to be reheated to 135F. Food warmer is not approved for reheatingFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Queso was being reheated to a temperature of 88F and placed into a warner. Portioned containers of cheese were being fully reheated as each order was received. Commercially prepared foods shall be reheated within 2 hours to 135F. CDI: Cheese was sent to be reheated to 135F. Food warmer is not approved for reheating; avoid reheating food within food warmer.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of soup had a temperature range below 135F due to double panning and overfilled portions. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Soup was sent to flat top to be reheated to 165F. Avoid overfilling containers.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Rice; pasta; lettuce; tomatoes; and cheese within salad cooler were maintained above 41F. Unit was assessed to be maintaining at 50F before adjustments made by PIC. Unit was then assessed to be 38F. Temperature controlled for safety foods shall be maintained at 41F or below. CDI: Food was placed on ice and moved to walk-in cooler. PIC stated that the unit was on a defrost cycle and contacted company to have defrost cycle length assessed. Repeat; half-points deducted due to improvements from previous inspection. All affected units from previous report were replaced.
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 Maintain equipment in good repair. Pizza prep cooler was leaking and had pooled water on the bottom shelving. Repair cooler.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets and interior of prep coolers were soiled with food and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat violation.
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.
6-301.12 Hand Drying Provision (Pf) Paper towel dispenser in the rear kitchen prep area was unable to dispense paper towels due to a dead battery. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels were placed on a nearby rack until battery is replaced.
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 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Multiple metal pans; bowls; and utensils were soiled with food debris throughout kitchen. Can opener blade was soiled with accumulations of food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Equipment and utensils were sent for further cleaning at dish machine. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Soda nozzles were soiled with accumulations of black residues. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI: PIC cleaned nozzles.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All TCS foods within control cooler and salad cooler were maintained above 41F. TCS (temperature controlled for safety) foods shall be maintained at 41F or less. CDI: All TCS food within the control cooler was voluntarily discarded by PIC. TCS foods within salad cooler were moved to walk-in cooler to cool to 41F (placed into salad cooler within 2 hours of inspection). Service technician was on-site for repairs.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal pans and metal bowls were stacked while wet in dish storage area. Utensil storage containers had accumulation of dust and food debris. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store equipment in self-draining position and allow drying before stacking. Clean utensil containers more frequently.
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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Condiment cups and to-go containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert single-service items.
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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets and interior of prep coolers were soiled with food and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat; half-points deducted due to noted improvements.
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 6-305.11 Designation - Dressing Areas and Lockers (C) Employee cellphone was on the make-line prep table. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI: cellphone removed and make-line table sanitized. 6-403.11 (A)Areas designated for employees to eat and drinkFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee cellphone was on the make-line prep table. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI: cellphone removed and make-line table sanitized. 6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Employee food was stored with restaurant food and equipment on make-line. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Store food in designated areas.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All food within the middle make line flip top unit was maintained above 41F. Salsa within cold well were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Salsa was voluntarily discarded. All food within the middle flip top unit was moved to walk-in cooler to cool to 41F. PIC elected not to use unit until repairs are complete.
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
7-201.11 Separation - Storage (P) Bulk containers of chemicals were stored above paper towels and equipment in dry storage area. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Chemicals were relocated to bottom shelving.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Plastic containers were stacked while wet in dish storage area. Knife rack had accumulation of dust and food debris nearest to dish machine. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store equipment in self-draining position and allow drying before stacking. Clean knife rack.
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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Prep units were soiled with food debris on sides; gaskets; and interiors. Shelving in walk-in cooler had dust accumulations. Exhaust vent had accumulations of grease and food debris. Clean areas listed.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed that couple of TCS foods from front of the drawers in the drawer unit coolers were above 41F; see chart above. TCS foods (time/temperature control for safety food) shall be maintained cold at 41F or less. TCS foods from the drawers were moved to cool down in the WIC. Make sure that drawer coolers are properly closed during busy lunches and dinners.
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.
2-402.11; Core; One female food employee did not wear any hair restraints while working with food. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment and utensils. CDI - Food employee put on a hair net.
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; Cleaning in the kitchen has improved since last inspection; places to clean: space under the drawers accumulation of old food debris; water accumulation on the bottom of small reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the above-mentioned areas. Only half of the credit taken.
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 of floors and walls has improved since last inspection. Clean the floor under frying equipment and in the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors. Only half credit taken.
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.
4-501.114; Priority; Chlorine dish machine was reading 0ppm. A chemical sanitizer shall be between 50-200ppm for chlorine. CDI - PIC primed the machine and now is working properly; chlorine sanitizer at 50ppm. No points taken; the dish machine was not used for cleaning dishes 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.
3-304.14; Core; Found one bucket of sanitizer stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor. CDI - sanitizer removed from the floor.
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; Observed plastic and metal containers stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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; Observed at least seven lightbulbs not working under the hood. Equipment shall be maintained in a state of good repair. Replace the lightbulbs.
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; Clean reach-in coolers gaskets and door touching area (dark residue/food debris). Shelving in the walk-in cooler 2 has white residue buildup. Shelves above the coffee makes have heavy dust accumulation. Sides of the fryers need cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the above-mentioned 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.
6-501.12; Core; The kitchen floors need more detained cleaning; especially under the cooking/frying equipment (food debris; grease). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors in the hard-to-reach areas under/behind 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.