Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray bottle of sanitizer without label. 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. Bottle labeled 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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing; Core; Box of portion cups and another box of lids stored on the floor near back storage. Single-service items shall be stored in a clean; dry location where they are not exposed to splash; dust; or contamination and at least 6 inches above the floor. Boxes moved during inspection.
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.
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; Hot and Cold Holding; Priority; Tall reach-in cooler behind grill area holding foods above 41F. Most items 45-50F. Facility very busy during inspection and food items taken from this cooler for orders and door was constantly opened. Milk in front cooler at 44F. Short cooler near waffle area in defrost move and ambient at 45F; and items above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Tall reach-in cooler and freezer combo is holding foods at 41F and below. EC recommended to move items into this cooler. Items rearranged and large ice buckets added to other coolers to help cool down foods. Owner onsite during inspection discussed replacing and rearranging coolers in facility. Front prep cooler with milk in bottom (no items stored in top) holding milk at 41F and below.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A);Priority Foundation; Facility offers eggs raw or undercooked but no consumer advisory listed on the menu. Burgers and new steak menu item are also offered undercooked. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness. Reviewed these requirements with owner. Please email new menu before printing to verify consumer advisory is correct.
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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Fans and minor accumulation on black shelving in back of facility with dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dirt; dust; food residues 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.