5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a pile of ice in the handwashing sink. Corrected during inspection (CDI) - retrained the employee that the handwashing sink is for handwashing only.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. The date TCS food is unpacked counts as day 1 and is consumed within 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed a tray of prep lettuce layer with cheese and slices of tomato without a date mark. CDI - Removed the tray of prep-lettuce layers and condiments involved from public service. - Observed pasta sauce and pasta noodles with a date mark of 9/9/26 that is longer than the 7-day shelf life. CDI - The pasta sauce and noodles were removed from public service. Repeat.
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 7-201.11 Separation - Storage (P) - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOODChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning - Observed the shelf that stored plates: a spray bottle of cleaner was stored next to the stack of plates. CDI - the spray bottle of cleaner was stored away from the cleaned plates.
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.
notedCode 2-402.11 Effectiveness - Hair Restraints (C) Except counter staff who only serve beverages and wrapped or packaged foodsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; 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. - Observed 1 food handler with a long beard but without wearing a beard net and hair net. CDI - retrained employee; provided education.
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.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400ppm. - Observed sani-bucket with Quat sanitizer concentration of less than 150ppm. Corrected during inspection (CDI)- the sanitizer bucket was refilled with 200 ppm quat sanitizer.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. The date TCS food is unpacked counts as day 1 and is consumed within 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed whipped cream open (yesterday) and stored longer than 24 hours without a date mark. CDI - the whipcream date marked to reflect the open date.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed cleaned spoons and forks stored with the mouthpiece side up; which potentially exposes them to contamination when handling. Recommend storing clean forks and spoons with the handles up.
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)(C) Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Self-service area: the beverage cups are stacked with the cup rim sticking out; which has the potential for contamination when handling. Recommend storing the cup in the dispenser; with the cup rim (mouthpiece) inverted; to minimize contamination. - Back area: observed black stains on the sleeve of the coffee filter and some coffee filters stored outside the original package (not protected). CDI - the coffee filter involved discarded.
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 Maintain equipment in good repair. - Observed a standing cooler (near the hood) with a torn gasket. Discussed the matter with the person in charge (PIC)
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.
2-101.11; Priority Foundation; No one on site designated as food service manager in charge and no Certified Food Protection Manager present. The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Food service manager called and arrived later during inspection; but also does not have CFPM training. Designate a food service person in charge during all hours of service and food preparation; and have additional staff certified as CFPM.
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.
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. 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.
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; Multiple pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans 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.
3-501.18; Priority; Disposition: In tall cold-hold unit; date-marking missing on opened half-gallon of milk; and container of cut cantelope. When asked; PIC is not aware of opened-on/prepped-on dates. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Products with unknown prep dates voluntarily discarded by PIC during inspection.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Written Methods in place for Time as Public Health Control (TPHC) on cut melon; eggs; potatoes at breakfast bar. No tracking in place today. All hot foods at good temperatures; but cut cantelope melon measured at 48F. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Off-temperature melon voluntarily discarded by PIC during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-204.112; Core; Air temperature thermometer not available in the short prep cold-hold unit. In a mechanically refrigerated FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
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.
2-303.11; Core; Food employee observed wearing bracelets while working with food; and chef with large watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. [REPEAT]
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); (B) and (D); Core; Stack of mixing bowls on clean dish storage rack stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; At least 15 cm (6 inches) above the floor; and Covered or inverted. Invert the pans food-side down or add cover. [REPEAT]
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.
5-501.114; Core; Cardboard dumpster lacking intact drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced. [REPEAT] 5-501.110; Core; Side door of trash dumpster 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 side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep dumpster doors Closed-. [REPEAT]
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.
6-501.11; Core; Some floor coving tile damage on post corners near the walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Replace the damaged tiles. 6-501.12; Core; Residue/debris accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Box of snack chips observed stored on the floor in the dry-goods room. 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. CDI- Food moved during inspection. Observed a lot of temporary crates in use for elevating foods in walk-ins and dry storage. If these spaces are needed long term please replace the temporary crates with proper cleanable dunnage racks or shelving units.
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.
2-303.11; Core; Food employee observed wearing bracelet while working with food; and chef with large watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
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.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached. CDI- Sanitizer remade during inspection. 3-304.14; Core; Damp wiping cloth left hanging out down side of sanitizer bucket. Sanitizer level very low in the bucket; not enough to fully submerge a wiping cloth. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). CDI- Cloths returned to sanitizer and sanitizer remade 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.
4-903.11(A); (B) and (D); Core; Several tongs/utensils stored as clean at 3-comp sink hanging into dirty/wash area; exposed to potential splash contamination. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Utensils moved during inspection.
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.
4-202.11; Priority Foundation; Multiple plastic food storage lids and one container stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lids/container voluntarily discarded by PIC 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.
notedCode 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; Bins of smallwares stored as clean with debris/residue accumulation in the bins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. CDI- Bins and wares returned for cleaning during inspection. Increase cleaning frequency of storage bins. [REPEAT]
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.
5-501.114; Core; One dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced. 5-501.110; Core; Side doors of dumpster 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 side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep dumpster doors 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.
6-501.16; Core; Mop stored at service sink floppy mop head side up; where can drain down handle; and no matching mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend installing mop rack that can accommodate the mop types in use. [REPEAT]
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee coat stored hanging on soda rack by cook line. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide dedicated storage space for employee items. Recommend adding cube lockers to office/break room so employees have a space to make their personal items secure.
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.
3-302.11; Priority; [Repeat] Several boxes of raw chicken observed being stored above a box of pork. Food shall be protected from cross contamination by separating raw animal foods away from cooked ready-to-eat foods. CDI- food items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; [Repeat] Several containers observed being stored as clean with dried on food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were returned to 3-compartment sink to be washed.
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; Turkey sausage and breakfast potatoes on the buffet line were observed holding below 135F (see temperature chart). PIC stated that an employee had recently (10 mins ago) turned the warmers off. Maintain TCS foods in hot holding at 135F or above. CDI- food 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.
3-501.16 (A)(2) and (B); Priority; [Repeat] Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR approved time as a public health control (TPHC) procedure can be used...CDI by voluntarily discarding foods at incorrect temperatures. **This has been mentioned on the last 4 inspections**
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; Containers of feta cheese and alfredo sauce observed with dates beyond 7 days (2/3; 1/24; and 1/29). 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- food items were 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; Written procedures were available but food items were not labeled with the time each food item was removed from temperature control. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- education given and food items were voluntarily discarded at the end of breakfast service (9am).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-602.11 (B) (1)-(5)Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-602.11 (B) (1)-(5); Salads; sandwiches and wraps observed in the grab-n-go cooler are in need of labels with listed ingredients and major allergens. Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business; and any major allergens.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; [Repeat] Observed soiled utility fans and cooking equipment throughout the kitchen. Food debris also observed in containers storing clean equipment. Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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; Ceiling tiles in the kitchen observed with dust accumulation present. Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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.
3-302.12; Core; [Repeat] Several spices removed from its original packaging did not have labels. Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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; Paper towels were not available at the handwashing sink in the dish area. Each handwashing sink shall be provided with individual; disposable towels. CDI- paper towels 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.
3-302.11; Priority; Raw beef observed being stored above a container of rice. Food shall be protected from cross contamination by separating raw animal foods away from cooked ready-to-eat foods. CDI- PIC chose to voluntarily discard the rice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Several utensils observed being stored as clean had dried on food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were returned to 3-compartment sink to be washed.
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; [Repeat] Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR approved time as a public health control (TPHC) procedure can be used...CDI by voluntarily discarding foods at incorrect temperatures. Also discussed TPHC procedure and provided TPHC template. **This has been mentioned on the last 3 inspections**
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.
3-501.17; Priority Foundation; [Repeat] Several ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (chicken; cheese sauce; rice; open carton of milk; tomato sauce; etc.). Also; a few foods had dates that were past 7 days but PIC stated the dates had not been changed on them...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing known dates on foods.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.113; Core; Final rinse water pressure gauge read 33 psi during final hot water sanitizing rinse; and light weight food containers were being tossed around inside machine and would fall out when machine door was opened at end of cycle...Hot water sanitizing rinse water pressure shall not exceed 30 psi...Reduce water pressure for final rinse to 20-25 psi as stated on machine's manufacturer data plate.
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; [Repeat] Observed soiled wire and solid metal shelves; microwaves; utility fans and cooking equipment...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above
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; Soiled flooring and pooling water observed in the walk-in cooler. Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR approved time as a public health control (TPHC) procedure can be used...CDI by voluntarily discarding foods at incorrect temperatures and refrigerating others. Also discussed TPHC procedure and provided TPHC template.
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.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (cut tomatoes; open carton of milk; tomato sauce; etc.). Also; a few foods had dates that were past 7 days but PIC stated the dates had not been changed on them...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
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.
4-203.12; Priority Foundation - Thermometer in refrigerated make line unit read 36F; but foods in this unit were at 43-50F...In mechanical refrigerators; a thermometer shall be provided that is accurate to plus or minus 3 degrees F...CDI by providing accurate thermometer in this unit.
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.
3-302.12; Core - Some bottles of sauces; vinegar; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
4-101.19; Core - A few cart shelves were lined with water warped paper...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove paper from cart since it is not easy to clean and sanitize.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.113; Core - Final rinse water pressure gauge read 33 psi during final hot water sanitizing rinse; and light weight food containers were being tossed around inside machine and would fall out when machine door was opened at end of cycle...Hot water sanitizing rinse water pressure shall not exceed 30 psi...Reduce water pressure for final rinse to 20-25 psi as stated on machine's manufacturer data plate.
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 - Observed soiled speed racks; wire and solid metal shelves; unused oven door and interiors; tall oven exteriors; food prep sink; can opener and its base...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.17; Core - In staff bathroom; no covered trash can was available...Toilet rooms used by females shall have a covered receptacle/trash can for sanitary disposal...Place covered receptacles/trash can in this bathroom.
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.
5-501.111; Core - Top lid on one dumpster was cracked...Trash/recycling receptacles shall be kept in good repair...Replace cracked dumpster lid.
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.
6-501.12; Core - Soiled flooring was under/behind kitchen equipment; and some walls were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Floor drain that ice machine ice melt line was filled with water (blockage in drain line?). Walls under dishwashing areas and in mop sink/can wash area were peeling or damaged. Some holes were in walls by corner kitchen handsink. Walk-in freezer door frame was damaged and floor panels were not secure against floor. Freezer evaporator also had dripping ice. One food prep sink had no hot or cold water coming out of faucet. Corner handsink had stripped cold water faucet knob; and hot water dripped when knob was completely turned off. Some caulk was missing in ventilation hood corners...Physical facilities shall be kept in good repair...Unblock floor drain. Repair damaged walls; freezer door frame; leaking evaporator and floor panels. Provide hot and cold running water under pressure where needed; seal wall holes; and replace damaged caulk.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR approved time as a public health control (TPHC) procedure can be used...CDI by voluntarily discarding foods at incorrect temperatures and refrigerating others. Also discussed TPHC procedure and provided TPHC template.
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 - Alfredo sauce had 11/30 preparation date--more than 7 days ago...Ready-to-eat (RTE) TCS* foods kept at 41F or less for more than 7 days shall be discarded...CDI by voluntarily discarding alfredo sauce.
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; Priority Foundation - Breakfast menu offers eggs cooked to order but no disclosure statement was included in consumer advisory (eggs were asterisked and reminder statement was included)...A consumer advisory shall be provided for any raw or undercooked animal-based food. It shall have a DISCLOSURE; identifying the animal-based foods by asterisking them to a footnote that says they may be cooked to order or served raw or undercooked (such as *These items may be served raw or undercooked or *Cooked to order). The advisory also includes the following REMINDER statement: Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness...Provide disclosure statement on breakfast menu...Not corrected during inspection.
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; Priority - A chemical spray bottle was hanging on wire shelf near/above packaged foods and clean utensils...Chemicals shall be stored to prevent contamination of food and clean equipment/utensils...CDI by properly storing spray bottle.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Small refrigerated make line unit was not maintaining TCS* foods at 41F or less...Equipment for proper cooling and maintaining TCS* foods at 41F or less shall be sufficient in number and capacity...CDI by removing all TCS* foods from this unit. Repair/provide maintenance for this unit. Do not place any TCS* foods in this unit until it is maintaining air temperature of 41F or less.
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); Core - Some food contact surfaces of clean dishes and ice bucket were uncovered and unprotected. Some clean food containers were stacked while wet...Clean equipment and utensils shall be stored covered or inverted and shall be in self-draining position that allows air drying...Cover or invert clean dishes/food containers on clean surfaces; and separate stacked wet containers so they completely air dry before stacking.
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.
4-205.10; Core - Ascoli chest freezer in kitchen does not meet ANSI/NSF certification...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove this freezer from establishment and replace with approved equipment.; 4-501.11; Core - Some wire shelves in dry storage and refrigerators were rusty. Walk-in freezer door gasket was not fully sealing when closed due to ice build-up...Food service equipment shall be kept in good repair. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications...Replace shelves with similar approved shelving. Remove ice from freezer door (and/or replace door gasket; if needed) so door closes completely. ; 4-101.19; Core - A few cart shelves were lined with water warped paper...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove paper from cart since it is not easy to clean and sanitize.
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 - Observed soiled speed racks; solid metal shelves/cabinets; exteriors of plastic storage drawers/boxes; unused oven door and interiors; food prep sink; push carts...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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 - Soiled flooring was under/behind kitchen equipment; and several ceiling panels were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Walls under dishwashing areas and in mop sink/can wash area were peeling or damaged. Walk-in freezer door frame was damaged and floor panels were not secure against floor. One food prep sink had no water coming out of faucet...Physical facilities shall be kept in good repair...Repair damaged walls; freezer door frame and floor panels. Provide hot and cold running water under pressure at food prep sink.
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.