Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; Water is dripping onto food in walk in cooler.- Food shall not be stored under leaking water lines or lines where water has condensed.- Please repair the leak or find a way to protect food from the splash.
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.
3-304.14; Core - Quaternary ammonium sanitizer in wiping cloth buckets was less than 200 ppm.- Cloths in use for cleaning surfaces shall be stored in between uses in a chemical sanitizer at the proper concentration.- Please make sure sanitizer is changed regularly to keep it at proper concentration. (200-400ppm/ quat)
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.
4-501.12; Core; Cutting boards have heavy scratches/ discoloration on them.- Cutting surfaces that are no longer smooth and easily cleanable shall be resurfaced or replaced.- Please replace or resurface cutting boards.
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.
4-602.13; Core; Sides of some of the equipment; like the gaskets and ice bin; have buildup on them that need cleaned.- Nonfood contact surfaces shall be cleaned as frequently as necessary to preclude accumulation of soils.- Please clean areas and do so 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: A ServSafe food handler certification is not for a certified food protection manager...For classes and exams to become a certified food protection manager; go to ServSafe.com OR raisethegrade.com; Repeat
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.
4-601.11(A); Priority; Observed multiple plastic containers and blenders that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; Items were moved to be cleaned.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - A few containers of food had accumulated ice on tops in walk-in freezer and in the prep unit that has leaking water....Food shall not be stored under leaking water lines or lines where water has condensed...Remove ice from food packages/containers in freezer. Until condensation leaks/dripping has been repaired/resolved; do not store food packages/containers under leaking area. Place a container or pan under evaporator to catch dripping ice.; Repeat
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.
3-304.14; Core - Quaternary ammonium sanitizer in one wiping cloth bucket was less than 200 ppm (required minimum for type of sanitizer used). This bucket was also stored on shelf above food prep table...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored in a location or manner that prevents contamination of food; equipment and utensils...CDI by changing sanitizer and properly relocating bucket.; Corrected During Inspection
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.
6-501.11; Core - Significant ice was accumulated on walk-in freezer ceiling/vent grate and large amount of ice was on floor below...Physical facilities shall be kept in good repair.- Facility provided documentation that the unit has been repaired for the same problem two different times since December. They have repair orders in again for this issue.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: A ServSafe food handler certification is not for a certified food protection manager...For classes and exams to become a certified food protection manager; go to ServSafe.com OR raisethegrade.com; Repeat
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - A few red buckets with wiping cloth sanitizer were not labeled "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be clearly identified with common name of material inside...CDI by labeling buckets.; Repeat; 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.
3-302.12; Core - Bottles of sauces; dressings; food ingredients; large bin of dry powdered food; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.; Repeat
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - A few containers of food had accumulated ice on tops in walk-in freezer...Food shall not be stored under leaking water lines or lines where water has condensed...Remove ice from food packages/containers in freezer. Until condensation leaks/dripping has been repaired/resolved; do not store food packages/containers under leaking area. Place a container or pan under evaporator to catch dripping ice.; Repeat
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.
3-304.14; Core - Quaternary ammonium sanitizer in one wiping cloth bucket was less than 200 ppm (required minimum for type of sanitizer used). This bucket was also stored on shelf above food prep table...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored in a location or manner that prevents contamination of food; equipment and utensils...CDI by changing sanitizer and properly relocating bucket.; Corrected During Inspection
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Two large boxes of disposable food containers were stored on floor by office area...Single service disposable food/beverage containers shall be stored at least 6 inches above floor...Elevate boxes of disposable food/beverage items 6 inches above floor.; Repeat
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; Core - Some shelves and shelf legs by dishwashing area were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.; Repeat 4-101.19; Core - Long vinyl beverage recipe lists stuck to cutting board at make line top was peeling and hard to clean...Equipment nonfood contact surfaces exposed to splash; spillage or other food soiling that require frequent cleaning shall be made of nonabsorbent and smooth material...Replace this vinyl recipe list so it is smooth and easy to clean OR remove it completely and relocate to another area. 4-501.12; Core - Several cutting boards had very dark stains and many scratches on them...Cutting boards with scratches; scores and stains shall be resurfaced or replaced if they cant be effectively cleaned and sanitized...Resurface or replace cutting boards in poor condition.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of rinsing and sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
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.
6-501.18; Core - Toilets in both bathrooms were soiled (upper interior rims)...Plumbing fixtures such as toilets shall be kept clean...Increase cleaning frequency of toilets.
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.
6-501.11; Core - Significant ice was accumulated on walk-in freezer ceiling/vent grate and large amount of ice was on floor below...Physical facilities shall be kept in good repair...Repair all condensation leaks in freezer; and repair black ball door mechanism so door closes completely.; Repeat 6-501.12; Core - Large amount of ice was on ceiling/grate; racks; shelves and floor in walk-in freezer. Wall surfaces in mop sink/can wash area were soiled. Metal cabinet in one area was soiled...Physical facilities shall be kept clean...Remove accumulated ice from surfaces above; and increase cabinet cleaning frequency.; Repeat
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Several boxes of disposable food containers were stored on floor by office area...Single service disposable food/beverage containers shall be stored at least 6 inches above floor...Elevate boxes of disposable food/beverage items 6 inches above 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
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.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or if TCS* foods is using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures.
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 - A few red buckets with wiping cloth sanitizer were not labeled "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be clearly identified with common name of material inside...CDI by labeling buckets.
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.
3-302.12; Core - Bottles of sauces; dressings; food ingredients; large bin of dry powdered food; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Large amount of ice was accumulated on tops of several containers of foods in walk-in freezer...Food shall not be stored under leaking water lines or under lines where water has condensed...Remove ice from food packages/containers in freezer. Until condensation leaks/dripping has been repaired/resolved; do not store food packages/containers under leaking areas.
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.
3-304.14; Core - Wiping cloths were stored in a few buckets with soiled/cloudy sanitizer (proper quaternary ammonium sanitizer was in buckets). One moist wiping cloth was hanging over side of sanitizer bucket (not immersed completely down inside sanitizer)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing fresh sanitizer in buckets.
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 - A few shelves by dishwashing area were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
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.
5-501.115; Core - Several bags of trash; many cardboard boxes; banana/avocado peels and other food debris were on ground by dumpsters...Trash/recycling receptacle enclosure shall be maintained clean and free of unnecessary items...Work with adjacent business to remove items above and properly dispose of them to maintain dumpster enclosure in a clean and sanitary condition at all times.
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.
6-501.11; Core - Significant ice was accumulated on walk-in freezer ceiling/vent grate and large amount of ice was on floor below. Black ball mechanism on top of wall-in freezer door exterior was not working properly to allow door to close completely (possible cause of some ice build-up inside unit due to warm air entry)...Physical facilities shall be kept in good repair...Repair all condensation leaks in freezer; and repair black ball door mechanism so door closes completely.; 6-501.12; Core - Large amount of ice was on ceiling/grate; racks; shelves and floor in walk-in freezer. Wall surfaces in mop sink/can wash area were soiled...Physical facilities shall be kept clean...Remove accumulated ice from surfaces above. Clean the soiled wall surfaces in mop sink area.
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.