Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Lighting is low across the food preparation sink and table. Cardboard boxes of chips interfere with lighting. Provide required lighting intensity. Boxes were pushed back and spaced differently to allow more light to reach the food preparation surface today.
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.
3-501.16(A)(2) Portioned Sweet Potatoes are stacked above the fill line in the top of the flip top cooler. Sweet Potatoes 47 degrees F. Maintain TCS foods in cold holding at 41F or less. -P Use your thermometer to monitor food temperature. Stacked portioned sweet potatoes were 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.
4-502.11 (A) and (C) Good Repair - Utensils (C) Small plastic pans are cracked; broken. Discard the small broken pans and replace them. . Walk in Freezer has a snow and ice accumulated. Maintain food containers and food storage areas 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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) There is an unclean red film coating the sanitizing compartment of the sink. Clean the ware washing sink everyday with detergent.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Ceiling Vents are dusty & need cleaning. Floor is very clean. Maintain vents free of dust.
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.
4-903.11 (A) Large Bowls; utensils are stored on the bottom shelf of the shelving unit near the floor drain and 3-compartment sink. Store cleaned equipment; utensils in a clean; dry location; where they are not exposed to splash; or other contamination; and at least 6 inches above the floor. Utensils were removed from the shelf to clean and reorganize to a high or splash-proof location.
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.
4-202.11 Cutting Films are textured; cracked; coated in an unclean film. Cutting Boards have stickers on them that are worn; peeling; not cleanable on edges. Cutting Board with stickers is discolored; fuzzy; rough. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; crevices and assembled to allow access to clean. -Pf Stickers are not appropriate on food contact surfaces. Refinish cutting surfaces to be smooth and easy to clean. Remove film that can be scratched off. Discard cutting films that are no longer cleanable or have cracks through them. discussed today.
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.
5-202.12 Handwashing Sinks; Installation; Core; Back handsink cold water faucet is not working and only hot water is supplied at this sink. Manager stated the other handsink at the front is the most used sink. Employees are not using this sink because the water is well over 100F and is scalding hot. Each handwashing sink shall be in good repair and provide water at 100F. This handsink is located close to three compartment sink and prep sink to allow for handwashing after handling soiled dishes; and before washing produce. Repair the cold knob at this 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Walk-in freezer has minimal ice buildup along top and begining to drip and accumulate on top shelf. Food shall be protected from contamination by storing in a clean; dry location where it is not exposed to splash; dust; or other contamination. No open or exposed food in this area but if ice continues to accumulate; the items below may become contaminated. Have freezer serviced; and add barrier to top shelf to protect below items.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; Splash guard missing from handsink near prep sink where blenders are rinsed in-between uses. Splash from washing hands may contaminate blenders in this sink. Store cleaned equipment; utensils; linens in a clean; dry location where they are not exposed to splash; dust or other contamination. Repair splash guard at this handsink.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Basket of bananas stored on shelf near handsink under paper towel dispenser. Food shall be protected from contamination by storing in a clean; dry location where it is not exposed to splash; dust; or other contamination. Basket moved to other side of shelf away from paper towel dispenser during inspection. ensure food items are far enough from the handsink to prevent contamination from splatter from handsink.
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.
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; Flip top cooler lids and shelving throughout facility soiled with food debris and dust buildup. nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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.