notedCode 6-301.12 No papertowels at handwash sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towelsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 No papertowels at handwash sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Pf 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 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) Make line at 43F. Shelf was sitting on thermostat knob preventing adjustment. Shelf removed.
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 3-501.13 Thawing (Pf) ROP fish thawing in sealed packaging that states on the package to remove the item from the packaging prior to thawing. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) ROP fish thawing in sealed packaging that states on the package to remove the item from the packaging prior to thawing. 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. Slit packages.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Ice scoop sitting on top of ice machine. Keep in ice with handle sticking up or place on dish or similar if kept on top. No points taken.
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 6-301.12 No papertowels at handwash sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towelsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 No papertowels at handwash sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Pf 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 3-302.11 (A)(2) Raw shrimp over buns in tall reach in cooler. Separate types of raw animal foods from each other such as be In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Raw shrimp over buns in tall reach in cooler. Separate types of raw animal foods from each other such as be In all coolers; store foods according to final cook temperatures. Reorganized according to final temps. P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 Some cleaning of interior of reach in cooler (including empty one). Non-food contact services shall be clean to sight and touch.
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 Some cleaning of walls needed. One area has possibly ketchup or sauce on floor/wall. Facilities shall be cleaned as often as necessary to keep them clean.
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.
2-301.14 When to wash; -P Employee observed picking up an item from the floor with gloved hands; then proceeded to remove glove and continue working with food without a handwashing step taking place. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. Corrected During Inspection - Inspector addressed behavior as soon as it was observed with the employee who immediately discarded the food and washed 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.
notedCode 3-301.11 Preventing Contamination from Hands (P) Employee observed handling ready to eat pickles with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11 Preventing Contamination from Hands (P) Employee observed handling ready to eat pickles with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. Corrected During Inspection - Inspector addressed behavior with employee as soon as it was observed and employee discarded food and washed hands.
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 3-501.18 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) Temperature control for safety; ready to eat foods observed with prep dates that exceed 7 day shelf life. Items to include beer cheese (10/19); Tuscan chicken (10/31); and slaw (10/11). TCS/RTE foods shall be discarded once 7 day shelf life has been exceeded. Additionally; items that have been placed into walk in freezer and placed into walk in cooler for thawing and further use shall be dated to indicate when it was placed under refrigeration. Corrected During Inspection - PIC voluntarily discarded food products that were past the 7 day shelf life. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) TCS/ready to eat foods such as cooked chicken wings; cooked chicken; cooked onions; hot dogs; etc. were observed without dates to indicate when the product was opened or prepared. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC was able to label products to indicate when the item was opened or prepared.
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 3-501.13 Thawing (Pf) Salmon observed thawing in sealed reduced oxygen packaging that states on the package to remove the item from the packaging prior to thawing. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Salmon observed thawing in sealed reduced oxygen packaging that states on the package to remove the item from the packaging prior to thawing. 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. Corrected During Inspection - PIC discussed this with employees to ensure this takes place moving forward. Advised PIC to open packaging of salmon in low boy cooler.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected (C) Large gap on exterior door of pass through window. Outer openings shall be protected.
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.
notedCode 2-402.11 Effectiveness - Hair Restraints (C) Employees engaging in food preparation do not have effective hair restraints. Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Employees engaging in food preparation do not have effective hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.