4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusting and peeling green coating on wire shelving in walk in cooler. Drying rack also starting to rust. Replace.
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.
4-601.11 (B) Walk in cooler wire and wire shelves in kitchen have grease build-up. Cleaning needed on exterior chip warmer. Non-food contact surfaces 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.
minorCode 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) Wall damaged between kitchen and restroom doors. Tiles falling off; drywall damage and hole in wall. Facilities shall be kept in good repair.
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 3-304.14(B) Wipes are above sanitizer in bucketCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Wipes are above sanitizer in bucket; only about 2 inches cloudy solution in bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
4-901.11(A) Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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) Walk in cooler wire shelving has soil build-upCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Walk in cooler wire shelving has soil build-up; and wire shelves to left of 3 compartment sink are very greasy. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 purse stored on storage shelves with restaurant items. Do not store personal items with restaurant equipment and items. No points taken.
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 6-501.111 Several small flies observedPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Several small flies observed; seem to be coming from drain at ice machine. The premise shall remain 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 3-304.12 (A) Found scoop handle touching product in container of TCS food (TimeEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Found scoop handle touching product in container of TCS food (Time; temp control for safety) on make line. Store in product with handles up and extending out of foods.
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) Walk in cooler wire shelving has soil build-upCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Walk in cooler wire shelving has soil build-up; and wire shelves to left of 3 compartment sink are very greasy. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 6-501.12 Cleaning needed of floors against covingCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning needed of floors against coving; under equipment; and around handwash sinks. Physical 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.
notedCode 2-301.14 When to Wash (P) Employee observed sweeping floors in prep area near ice machine and did not properly wash hands prior to handling food in pass through window. Wash hands before engaging in food preparation including working with exposed foodHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee observed sweeping floors in prep area near ice machine and did not properly wash hands prior to handling food in pass through window. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles; especially after engaging in activities that contaminate the hands. Corrected During Inspection - Inspector brought this to the attention of the manager; who was on the cook line at the time. Manager then advised employee to wash 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 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) Two choppers observed being stored on shelving observed with heavy food debris build up; as they were not cleaned after use. Bag cutter; stored as clean; had visible food build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - Manager immediately removed items and placed into three compartment sink for further cleaning prior to use.
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.
majorCode 6-501.111 Controlling Pests Fruit flies observed in places throughout facilityPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests Fruit flies observed in places throughout facility; such as around cook line and in dish area. The premise shall remain 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.
minorCode 2-303.11 Prohibition - Jewelry (C) Employee observed with dangling braceletsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C) Employee observed with dangling bracelets; on both hands; while engaging in food preparation. Remove jewelry on hands and arms while preparing food.
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 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Facility is reusing single use brown containers at cook lineEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Facility is reusing single use brown containers at cook line; which are currently being reused for fried items once removed from the fryer as it allows excess oil to drain from item.
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.
4-501.12 Cutting Surfaces (C) Cutting boards; stored above three compartment sink; have heavy stains. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. CDI-Provided list of approved courses to PIC via email. PIC has a voucher for a CFPM exam and will schedule an exam in the coming months.
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.
6-301.11; Priority Foundation; 0 points; Handsink on cook line was not supplied with handsoap. PIC stated that this sink was no longer used as a handsink and was now used for filling water pitchers for use in the steamer. CDI-PIC placed handsoap at the sink. Discussed that sinks designated as handsinks during permitting may not be repurposed for other tasks. Handsinks may not be used as a water source for the steamer.
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; Food in cold drawers under grill were measured at 67F. Cooler was found to have tripped at the power outlet behind the grill. TCS (temperature control for safety) foods that are held cold shall be held at 41F or below. CDI-PIC discarded the food.
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
7-102.11; Priority Foundation; 0 points; Spray bottle of peroxide cleaner used on the tables in the dining room was not labeled. Chemicals and cleaners removed from original packaging must be labeled with the common name of the chemical. CDI-PIC labeled the 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. CDI-Provided list of approved courses to PIC via email.
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.
4-703.11; Priority; Quaternary sanitizer dispensed in 3 compartment sink measured below 150ppm. Quaternary sanitizer shall be set to a concentration of 200ppm-400ppm (see manufacturer instructions for specific requirements). CDI-Facility will hand mix sanitizer until a company can be called to assess and repair the dispenser.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; 0 points; Bottles of disposable cleaning wipes and spray bottle of peroxide cleaner were stored next to single-use plastic straws. Chemicals and cleaners shall be stored separated from all food; equipment; and other areas that could be contaminated. CDI-PIC removed the cleaners.
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.
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; 0 points; Shelving and vent fan covers in the walk-in cooler have accumulation of residue throughout. Nonfood-contact surfaces shall be cleaned often enough to prevent accumulation of residue.
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.