4-501.11 In the walk-in freezer; noted ice build-up along top interior surface near the evaporator. Person in charge has already placed a work order for noted issue. According to previous reports this has been an ongoing issue. Maintain equipment in good repair. Have technician conduct an additional follow-up to address the root cause for the 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.
5-205.15 (A) - Noted slow leak underneath the the 3 compartment sink. Repair not in accordance with law. Discussed placing work order for noted leak.
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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted a few cups on baked cheese spaghetti was measuring between 128-130 F in the hot hold cabinet. Maintain TCS foods in hot holding at 135F or above. CDI- Education provided; items 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.
3-304.14(E)-Noted wet wiping cloths stored in the prep sink and on the drain board surface near the dishwashing station. Store wet wiping cloths in sanitizer solution between uses to prevent contamination and inhibit the growth of pathogens on cloth surfaces.
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 In the walk-in freezer; noted significant ice build-up underneath the evaporator unit. Person in charge has already placed a work order for noted issue. According to PIC; technicians have responded and repaired noted condensation leak/ ice build at least 3 times over last few months. Maintain equipment in good repair. Have technician conduct an additional follow-up to address the root cause for the issue. 4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched and discolored portable cutting boards in the kitchen area. Ensure all cutting boards are smooth and easily cleanable.
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 (A) Noted that the water faucet continues to run under low pressure even when turned off. The Person in Charge (PIC) has submitted a work order to address the issue. Current repair is not in compliance with regulatory requirement.
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.
4-204.112 Temperature Measuring Devices - Functionality (C)- Ambient air thermometer missing for one of the milk display cooler. The other ambient air thermometer is no longer working. Please re-order and replace thermometer.
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.
4-602.13 Nonfood Contact Surfaces (C)- Observed ice build up from the condenser line in the walk in freezer unit. Person in charge recently had the condenser line repaired by a technician ( WO #SR944839). EHS advise PIC to have ice 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.
6-501.11; Core; Wall damage along corner with corner piece missing by kitchen office entrance. PHYSICAL FACILITIES shall be maintained in good repair. Repair the wall. [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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C)- Noted one of the light panels are out in the hood unit above the cooking equipment. Replace light for noted panel.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) Quaternary ammonium sanitizer is over 200ppm in a spray bottle. Sanitizer shall be mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Soiled 3 comp sink basin. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. 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.