Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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.
Observation: Prep cooler #2 is not holding food product at 41F or below. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Food was removed and discarded from prep cooler #2. Ice is being used at this time to hold new food items in prep cooler #2 at 41F or below until repair can be made.
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.
Observation: The ice machine had microbial build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: The ice machine was 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.
notedCode Observation: Containers of protien powder are open with no lid and no sneeze guard protecting them on the line. 3-306.11 Protect food on display using shieldsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Containers of protien powder are open with no lid and no sneeze guard protecting them on the line. 3-306.11 Protect food on display using shields; packaging; or other effective means. -P
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee jacket and book bag hanging on dry storage rack and directly next to pineapple stored on rack. Employee items shall be stored in a designated area where not a source of contamination. Store on employee rack and separate from food items and food.
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 4-602.11 (A) (1) Blenders used for TCS foods (watermelon and kale) stated to be used all day and washed at the end of the day. Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (1) Blenders used for TCS foods (watermelon and kale) stated to be used all day and washed at the end of the day. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; before each use with a different type of raw animal food. Implement a process where there are set times for all blenders to be washed at the same time with max 4 hr increments since it is unknown which blenders had TCS foods in them. All blenders sent through dish area. CDI P
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) Food in portion cups in top of finish make line at 54F for the cornFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Food in portion cups in top of finish make line at 54F for the corn; and 47F for the kale. Sweet potato in portion cups in top of finish makeline at 42-43F in the bottom of the container. Ambient air temperature in the bottom of the finish makeline at 48F and yogurt in the cabinet that has been in there for more than today 44-47F. Maintain TCS foods in cold holding at 41F or less. -P The corn and kale cups were discarded. Sweet potatoes relocated to cool. Only store food in portion cups in the bottom of the unit. Yogurt in the bottom of the finish makeline discarded. All TCS foods removed from the finish makeline that was recently restocked and in appropriate temperature range. Regional manager contacted repair technician scheduled to arrive today to evaluate the unit and make necessary repairs prior to TCS foods returning to unit. CDI
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.
3-302.12 Salt in container on shelf above the prep table. Food Storage Containers Identified with Common Name of Food (C). Label food with common name of food.
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 3-305.11 Boxes of food on floor in walkin freezer. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Boxes of food on floor in walkin freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Store on shelf or rolling cart. 3-307.11 Miscellaneous Sources of Contamination (C) Ice bin remaining open during inspection when no orders were being made. Food shall be protected from contamination. Close lid when not actively scooping ice.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Cardboard banana boxes being reused to store food in freezer. Single-use and single-service articles cannot be reused. Discard boxes after original product is removed. 4-903.11(C ) Brown food trays stored with food contact portion facing up. Portion cups stored with food contact portion facing up and under paper towel dispenser. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Store items inverted to protect them and relocate to not be under the paper towels where water can drip on 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.
5-501.115 Trash on ground in dumpster area and grease on ground. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; and clean. Maintain area with other facilities.
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.