Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few small drain flies observed in dish room area. Premises shall be maintained free of pests. Please treat drains or other harborage areas.
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.
4-501.11 Maintain equipment in good repair. Two gaskets split and in need of replacement on two reach-in cooler units near left breakfast serving station.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. Food debris build-up inside gasket crevasses and floor basins of reach-in units.
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 (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 (C): Build-up observed inside soda nozzles. Drink dispensing nozzles shall be clean. CDI: Soda nozzles removed to be cleaned during inspection. If item is soiled again on next inspection; repeat points will be 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.
4-501.11 Maintain equipment in good repair. Two gaskets split and in need of replacement on two reach-in cooler units.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. Food debris build-up inside gasket crevasses on reach-in units.
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 (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 (C): Build-up observed inside soda nozzles. Drink dispensing nozzles shall be clean. CDI: Nozzles replaced 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.
6-501.12; Core; Dust build-up on ceilings around air-vents. Physical facility shall be frequently cleaned. CDI: Service order placed 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.
3-501.16(A)(1); Priority; Two food items holding below 135F or above (see above chart). TCS foods shall be maintained hot at 135F or above. CDI: Food items reheated to 165F and resumed hot-holding. Half points taken at this time; continuation of hot-holding violations will result in full points taken.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Facility is utilizing a 4-hour time hold for their serving line during their breakfast; lunch; and dinner services. Logs need to be updated to reflect the time/temperatures food items are placed on the 4-hour hold. CDI: Logs filled today; and training will continue on time-holding procedures as new staff acclimate.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few flies observed in kitchen area. Premises shall be maintained free of pests.
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.
6-501.12; Core; Dust build-up on ceilings inside dish area. Facility shall be frequently cleaned.
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; Tater tots are 124F under the heat lamp. Keep all TCS food at or above 135F when held hot. The tater tots were voluntarily discarded.
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.
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; Quinoa is 39F to 48F in the flashpoint line refrigeration unit. Pesto is 47F and salsa is 43F in the gravity prep refrigeration unit. Keep all TCS food at or below 41F. The top container of the quinoa were removed from the above refrigeration unit. The pesto and salsa was placed on ice.
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; Feta cheese is dated March 27th. Keep all TCS food for up to 7 days once opened or prepared at 41F or below then discard. The feta cheese was voluntarily discarded.
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.
6-301.12; Priority Foundation; No paper towels at the hand sink in the men's restroom. Hand sinks shall be supplied with individual paper towels. Paper towels were replenished once REHS spoke to PIC. ; 5-205.11; Priority Foundation; Trash can is blocking access to the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The trash can was moved. ; 5-202.12; Core; Water temperature at the hand sink in the flash point section is 92F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet. A work order was placed for this hand sink.
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.
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; Liquid eggs are 42-43F in the refrigeration unit. Keep all TCS food at or below 41F. The eggs were voluntarily discarded.
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.