Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Documentation emailed to Manager. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 (E ) Ice machine has black build up along ice shield. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
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 pimento cheese with a make date of 3/18 which exceed the 7 day holding period at 41F.
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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. 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
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.
6-301.14 Handwashing Signage (C) "Employees must wash hands" signage is not provided at the handwashing sink in food prep area. Provide an "Employees must wash hands" handwash sign at each handsink.
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.
4-602.11 (E ) Ice machine has black build up along ice shield. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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 7-102.11 Common Name - Working Containers (Pf) Chemical spray bottles are not properly labeled to identify the contents of the container. Working containers of poisonous or toxic materials shall be properly labeled. Corrected During Inspection - PIC labeled spray bottles at the time of inspection. 7-201.11 Separation - Storage (P) Can of WD-40 was stored on top of the ice machine. Poisonous or toxic materials shall be stored to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Chemical spray bottles are not properly labeled to identify the contents of the container. Working containers of poisonous or toxic materials shall be properly labeled. Corrected During Inspection - PIC labeled spray bottles at the time of inspection. 7-201.11 Separation - Storage (P) Can of WD-40 was stored on top of the ice machine. Poisonous or toxic materials shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - Chemicals were relocated to proper storage location. 7-204.11 Sanitizers; Criteria - Chemicals (P) At the time of inspection; the facility has "low splash" bleach being used for sanitizing in the three compartment sink. This type of bleach is not approved to be used as a sanitizer on food contact surfaces per manufacturer's instructions. A chemical sanitizer used in a sanitizing solution for a manual operation shall meet the criteria specified under 7-204.11 Sanitizers; Criteria; shall be used in accordance with the EPA-registered label use instructions. Chemical sanitizers applied to food contact surfaces shall meet the requirements specified for tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). Corrected During Inspection - Provided education for this to operator. Facility has discontinued use of this product and is purchasing a regular bleach solution that is approved for food contact surfaces.
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.
majorCode 4-302.12 Food Temperature Measuring Devices (Pf) Facility does not have a food probe thermometer. An accessibleEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Food Temperature Measuring Devices (Pf) Facility does not have a food probe thermometer. An accessible; thin probe thermometer shall be provided for accurate measure of thin foods. Verification required.
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 6-501.111 Controlling Pests (Pf) Fruit flies and ants were observed around dish area and prep areas. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Fruit flies and ants were observed around dish area and prep areas. The premises shall be maintained free of insects; rodents; and other 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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Cove base is falling off walls around dish area and behind ice machine.
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.