4-601.11 Wire shelving at front of walk in cooler have food/soil build up. 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.
4-501.11 Roll top by serve window is no longer attached to unit. Equipment 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 (Pf) Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
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.
4-601.11 Top wire shelf at front with dressings has soil build up. 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.
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; Cold Holding (P) Leaf lettuce in make unit observed at 45 F due to being stocked above fill line. Chicken wings; chicken tenders; chili and queso observed in one door reach in cooler between 42-45 F. Raw turkey burgers inside low boy cooler closest to front of drawer observed at 44 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Due to busy lunch rush; one door cooler and lower cooler drawer below grill were being opened frequently during service. Doors to units were left closed. Reach in cooler was set at 37 F. Temperatures inside reach in cooler observed closer to 41 F prior to inspector's departure. Discussed the need to keep products; especially leaf lettuce; below fill line to ensure proper cold air circulation to product. Lettuce observed above 41 F 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.
2-401.11; Core; Employee observed eating on cook line upon inspectors arrival. Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment; utensils; linens; single use items; etc cannot result.
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.
2-301.14; Priority; Employee observed double gloving on cook line; therefore when top glove becomes soiled; only that glove is being removed. Employee observed handling raw meats with gloves then removing gloves and proceeding with ready to eat food prep; rather than washing hands once gloves are removed and in between tasks. Employee shall wash hands during food food preparation when switching between working with raw foods and working with ready to eat foods and afrer engaging in activities that contaminate the hands. Corrected During Inspection - Inspector discussed this with PIC and suggested that double gloving be discontinued and to ensure that hands are washing between working with raw foods and ready to eat foods.
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.
6-301.11; Priority Foundation; Soap not available at main handwashing sink on cook/prep line. All handwashing sinks shall be provided with a handwashing cleanser. Corrected During Inspection - PIC replaced soap at time of inspection.
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; Core; Ice machine observed with black and pink build up inside. Equipment food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Temperature control for safety foods such as pimento cheese; lettuce; coleslaw; pico de gallo; and cheese were observed at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Lid to make unit was off of unit during initial temperature check; but after placing lid back onto unit; the top of unit was observed decreaseding down to 41 F prior to end of 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.
3-302.15; Core; Cooked peppers observed with sticker label still in tact; therefore was not washed thoroughly. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready to eat form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.12; Core; Cutting boards observed with heavy stains and gouges. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.
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; One of the unisex restrooms is missing a trash can with a lid. Toilet room used by females shall be provided with a covered receptacle.
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 personal items observed being stored on speed rack in back area along with items for restaurant use as well as on storage shelving in cooking area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing or other possessions.; 6-403.11; Core; Employee drink without lid observed being stored directly on food prep surface. Employees shall eat and drink only in designated areas where food; equipment; linens; and other items are protected from contamination.
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.