minorCode 4-903.11(A)(C) Open case of plastic portion cups stored on floor. 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) Open case of plastic portion cups stored on floor. 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.
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 Rusty shelving over 3 compartment sink. Equipment shall be maintained in good repair and proper adjustment.
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 Cheese/dairy reach in cooler not holding foods at 41F or less. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Facility has many coolersFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 Cheese/dairy reach in cooler not holding foods at 41F or less. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Facility has many coolers; use another cooler until this unit can be adjusted or repaired.
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 One spray bottle of degreaser not labled. 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.-Pf
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.
4-501.11 At the time of inspection; the dairy cooler was not maintaining 41 F or less. Rusty shelving over 3 compartment sink. Equipment shall be maintained in good repair and proper adjustment. Half points taken on violation 47; full points taken on 22.
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
6-202.11 Light Bulbs; Protective Shielding (C) Protective shielding missing from light fixtures in kitchen area. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. 6-303.11 Intensity - Lighting (C) Lights very dim in outdoor walk in cooler.
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.
2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for 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. Corrected During Inspection - CFPM arrived at time of inspection. Inspector discussed the need in having more than one CFPM in order to have CFPM at all times
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 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) Portioned chicken and several types of cheeses (see temperature chart) observed at 45 F in make unit. All temperature control for safety food items inside walk in cooler observed at 45 F. Items to include cooked chicken; cheese sauce; portioned cooked chicken; cooked chicken wings; and macaroni noodles. Marinara and pepperoni inside reach in cooler in back prep area observed at 43 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - All TCS items inside walk in cooler were placed into outside walk in cooler; which is registering at 30-35 F in order to rapidly cool items back to 41 F or less. Cheeses and chicken were placed inside cooler to rapidly cool back down to 41 F. Discussed reduction in date marking requirements due to items registering at 45 F with PIC as well. Advised PIC to only utilize units that are operating at 41 F or less until units are properly evaluated and in working condition maintaining 41 F 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.11 Restriction - Presence and Use (P) Unapproved pesticides (Hot Shot) observed in chemical storage area near food storage and ice machine. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. Corrected During 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.
notedCode 3-501.13 Thawing (Pf) Mahi observed in sealed reduced oxygen packaging that clearly states on the package that the product is to be removed 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) Mahi observed in sealed reduced oxygen packaging that clearly states on the package that the product is to be removed 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 - Discussed the need to introduce air to the product immediately after removing from freezer and before placing into refrigerator to thaw. Packaging was cut open at time 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) At the time of inspection; the indoor walk in cooler was not maintaining 41 F or less. Equipment shall be maintained in good repair and proper adjustment.
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.
5-205.15 Maintain a plumbing system in good repair. Pipe underneath three compartment sink is leaking into bucket that is beginning to overflow. Plumbing fixtures shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Heavy dust build up above prep line where air vent grates are typically located; though they have been removed.
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
6-202.11 Light Bulbs; Protective Shielding (C) Protective shielding missing from light fixtures in kitchen area. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.
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.
4-601.11 (A); Priority Foundation; Slicer in back prep area observed with food debris build up on small parts and crevices. Food storage containers on drying rack above 3 compartment sink observed with sticker residue build up. Per PIC; slicer has not been utilized today. Equipment food contact surfaces shall be cleaned to sight and touch. Corrected During Inspection - Advised PIC to ensure this is being properly sanitized every 4 hours or after each use if only used once per day. Also advised PIC to further clean these items 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.
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; Ambient temperature of walk in cooler observed at 47 F upon arrival for inspection. PIC stated that the unit froze over and they were attempting to defrost the ice build up. All temperature control for safety foods; such as cooked chicken wings; cooked meatloaf; pepperoni; spring mix; inside walk in cooler were at 45 F. All items were moved from the walk in cooler into reach in coolers operating at 41 F or less. Reach in cooler in back storage area also observed at 45 F; which contained all types of cheeses. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Advised PIC to only utilize units that are operating at 41 F or less. Discussed lowering the temperature of the reach in cooler in the back storage area and once walk in cooler has fully defrosted to adjust the temperature lower to meet 41 F or less. Walk in cooler temperature is being lowered.
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; Cooked bratwurst observed with a prep date of 5/7 on container; spinach dip observed with prep date of 5-28; mashed potatoes with prep date of 6/2; and alfredo sauce with prep date of 5/28. Temperature control for safety; ready to eat foods shall be discarded once 7 day shelf life has expired. Additionally; if TCS/RTE foods are frozen and pulled from freezer to thaw and use under refrigeration; they shall be dated once pulled from freezer to ensure 7 day shelf life is not exceeded between prep date; freeze date; pull/thaw date and use by date. Corrected During Inspection - Discussed this with PIC to ensure products that have exceeded 7 day shelf life were discarded.
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.
3-304.14; Core; Wet wipe cloths observed being stored on top of equipment rather than inside sanitizer buckets. Cloths shall be held between used in chemical sanitizer solution at the appropriate concentration.
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; Core; At the time of inspection; the walk in cooler was in the midst of being defrosted and was not maintaining 41 F or less. Reach in cooler in back prep area was not maintaining 41 F or less. Additional reach in cooler in back prep area was not in operation due to unit being broken. Equipment shall be maintained in good repair and proper adjustment.
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; Standing water observed on floors in walk in cooler and on floors near ice machine in back storage area. Physical facilities shall be maintained.
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
6-403.11; Core; Employee drinks observed being stored above and on top of prep surfaces at time of inspection. Employees shall eat and drink only in designated areas so food; equipment; linens; single use items; etc 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.
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; Cheese sauce; diced chicken; and cooked noodles observed at 45 F in three door reach in cooler in back prep area. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC discovered that reach in cooler was in defrost cycle at time of inspection. PIC immediately pulled product from cooler and placed into walk in cooler. Products observed at 41 F or less upon inspector's departure. PIC stated these items will be located in walk in cooler from now on as make unit ambient temperature is still observed at 48 F; therefore still is in defrost. Inspector advised PIC to have temperature adjusted on unit to ensure 41 F or less at all times. Only non-TCS foods remain in this 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.
5-501.114; Core; Recycling dumpster is missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Facility contacting company to replace plug.
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.