4-602.11; Core; Observed pink/white residue buildup inside of ice bin.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the ice machine 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.
3-501.16 (A) (2); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to cooler unit and unit turned down
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.
3-501.17(B); Priority Foundation; Observed multiple items in walk in cooler that did not have a date mark on them.- commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days.- CDI; items marked with the date
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.
4-901.11 (B); Core; Observed employee hand drying plastic tubs after sanitizing.- After cleaning and sanitizing; equipment and utensils may not be cloth dried.- Please only air dry dishes and equipment.
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; Observed multiple gaskets that are torn throughout.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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.
2-401.11 (A); Core - One employee covered water bottle was on food prep table...Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result...CDI by properly storing water bottle.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14(B); Core - Several moist or soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
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.
3-304.12; Core - Several handles of scoops/spoons (inside containers of dry foods and in fruit) were touching the food. At ice cream dispensing area; running water dipper well was not running into water trough where ice cream scoops were stored (hot water in this trough reached 128F)...During pauses in food dispensing; food dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of food OR in running water dipper well OR in hot water at 135F or above...Store dispensing scoops/spoons as stated above.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11; Core - Many stacks of disposable cups were not adequately protected...Single serivce disposable food/beverage containers shall be handled; displayed and dispensed so contamination of food and lip-contact surfaces is prevented...Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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.
4-502.11 (A) and (C); Core - A food container had a hole in it (covered by tape); and at least one food container lid was cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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.
4-601.11; Core - Table mounted can opener base; opener blade and 3-comp sink drainboard undersides were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.114; Core - The two outside dumpster drain holes had no plugs...Trash/recycling receptacles with drains shall have plugs in place...Contact property manager to have missing plugs replaced.
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 - A few back kitchen light fixtures were burned out...Physical facilities shall be kept in good repair...Replace burned out light fixtures. 6-501.12; Core - Kitchen and bathroom ceiling vents and ice machine front vent screens were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
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 using time as a public health control; cold TCS* foods shall be kept 41F or less...CDI by properly refrigerating foods.
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.
3-501.17; Priority Foundation - A few jugs of milk opened yesterday and had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes open containers of milk; cut melons; cut cabbage; cooked corn; hot dogs; etc...CDI by placing dates on foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Bottle of degreaser was not labeled...Working containers of chemicals; cleaners; and sanitizers taken from bulk supplies shall be labeled with common name of products inside them...CDI by labeling degreaser.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Long make line unit was not maintaining TCS* foods at 41F or less...Equiment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide proper food temperatures...CDI by removing TCS* foods from this unit. Do not store TCS* foods in this unit until it is repaired/maintained to keep foods at 41F or less.; 3-501.15; Priority Foundation - Many cobs of corn in their husks were cooling in covered container with 5 to 6 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; adding ice as ingredient; and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling method.
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; Core - Some bottles/containers of toppings; sour cream; mayo; and a few dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.; 3-602.11; Core - Several containers of in-house made candy had no ingredients or place of business where it was packed...Food packaged in an establishment shall include the common name of the food; a list of ingredients in descending order of predominance; including declaration of artificial color or flavor and chemical preservatives; and major food allergens; accurate declaration of the quantity of contents; and name and place of business of the packer...Provide labels on containers of candy that contain above information.
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.
3-302.15; Core - Kitchen employee cut strawberries before washing them first...Raw fruit and vegetables shall be thoroughly washed in water before being cut; combined with other ingredients; cooked; served or offered for human consumption...CDI by having worker wash fruit first before cutting it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core - A few handles of scoops (inside containers of dry foods) were touching the food...During pauses in food dispensing; food dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of food OR in running water dipper well...Store scoops on clean surface or in food with handle up and out of food.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11; Core - Many stacks of disposable cups were not protected...Single serivce disposable food/beverage containers shall be handled; displayed and dispensed so contamination of food and lip-contact surfaces is prevented...Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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 - Two upright freezers had significant ice accumulation on interior doors and on/near door frames (warm air leaking into units and condensing)...Equipment components such as doors and seals shall be kept intact; tight and adjusted according to manufacturer's specifications...Readjust; repair or replace freezer door gaskets so freezer doors seal completely to keep warm air from entering unit (and causing ice to accumulate).
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Significant ice had accumulated inside freezers; and equipment door handles; some equipment exteriors; and some shelves were soiled or had food splatters...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove accumulated freezer ice.
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.
5-501.17; Core - The one bathroom had no covered trash can...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered trash can/receptacle for bathroom. NOTE: Cover must be covering can/receptacle at all times.
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.
5-501.114; Core - The two outside dumpster drain holes had no plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plugs.; 5-501.113; Core - Top lid of grease dumpster and side door of one dumpster were open...Outdoor trash/reycling receptacles shall have tight fitting lids and doors...Keep dumpster doors and lids closed when not in use.
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.
6-501.16; Core - Two wet mops had mop heads up and leaning near wall...After use; mops shall be positioned so they air dry without soiling walls and equipment/supplies...Hang up wet mops with handles up and mop heads draining down in mop sink basin.; 6-501.11; Core - Condensation was dripping into catch container below walk-in cooler evaporator/condenser. Caulk was missing in corners of kitchen vent hood above cooking line...Physical facilities shall be kept in good repair...Repair condensation leak; and replace damaged caulk.; 6-501.12; Core - Kitchen ceiling vents and ice machine front vent screens were dusty. Flooring was soiled under ice machine...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
2-201.11 (A); (B); (C); and (E); Priority; The Manager on duty did not have an employee policy health form on hand at the time of the inspection. Employees must know when to stay home from work while ill. Employees must know what steps need to be taken before they can return to work . CDI... A form was given to the Manager on duty.
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.
4-501.114; Priority; The sanitizer solution in the three compartment sink and spray bottles were showing no measurable concentration of sanitizer. Quat sanitizer must be between 150 to 500 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI... The sanitizer was corrected to 400 parts per million.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; There was a spray bottle that was not labeled. Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. CDI... The spray bottle was labeled.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Fruit Juices were left uncovered on stored under shelves that needed to be cleaned. Food must be stored in a manner to prevent contamination. CDI.. The food items were covered up.
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; Clean the shelves in the walk-in cooler. Clean the frost from around the door in the walk-in freezer. Clean around the cooking equipment. Equipment must be kept free from an accumulation of dust; Food Residue and other debris.
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.