4-501.114 Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Chlorine container replaced.
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 Wire shelving in walk in cooler and other areas has food-debris buildup. Non-food contact services shall be clean to sight and touch.
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 6-501.110 Cell phone on shelf above make line by grill. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. No points taken. 6-501.14 Cleaning Ventilation SystemsFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Cell phone on shelf above make line by grill. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. No points taken. 6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (C) Clean vents in ceiling over cook area.
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.
4-602.11; Core; Ice machine has minor black and pink build up inside at corners of back. Clean and sanitize tonight after ice is removed. No points taken.
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 7-208.11 Storage - Medicine. Acetaminophen stored over make line by grill. Medicines that are in a food establishment for the employees use shall be located to prevent the contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-208.11 Storage - Medicine. Acetaminophen stored over make line by grill. Medicines that are in a food establishment for the employees use shall be located to prevent the contamination of food; equipment; utensils; linens and single use articles. Moved.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Loaves of bread on table touching wall. Food shall be protected from contamination by storing the food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Loaves of bread on table touching wall. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination.
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.
notedCode 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. Wire shelving in walk in cooler has food-debris buildup. Non-food contact services shall be clean to sight and touch.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Chicken parmesan that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were discarded during inspection.
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.
3-304.12; Core; Small plastic portioning cup used as scoop in sauce make line unit by grill. Scoops shall have handles and handles shall be stored above the 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.
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. Wire shelving in walk in cooler right side has food-debris buildup. Non-food contact services shall be clean to sight and touch.
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
6-501.110 Cell phone on shelf above make line by grill. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. No points taken.
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.
notedCode 3-501.14 Cooling (P) Marinara sauceFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Marinara sauce; cooked yesterday; was observed at 60 F inside the walk in cooler. Baked potatoes; that were also cooked yesterday; were observed inside the walk in cooler at 45 F. These items did not make the cooling requirement of 41 F within a total of six hours. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Corrected During Inspection - PIC voluntarily discarded both products at the time of the inspection.
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.
notedCode 7-202.12 Conditions of Use (P) Bayer Maxforce Roach Gel Bait in syringe application was observed open and stored on top of the food prep table in the back prep area near prep sinks. Pesticides shall be applied so that contamination including toxic residues due to dripChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12 Conditions of Use (P) Bayer Maxforce Roach Gel Bait in syringe application was observed open and stored on top of the food prep table in the back prep area near prep sinks. Pesticides shall be applied so that contamination including toxic residues due to drip; drain; fog; splash or spray on food; equipment; utensils; linens; and single use articles is prevented. Corrected During Inspection - PIC voluntarily discarded this product into the trash can and immediately sanitized the surfaces in which the applicator was located.
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 3-501.15 Cooling Methods (Pf) Marinara sauce and baked potatoes that were cooked yesterday did not make cooling parametersFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Marinara sauce and baked potatoes that were cooked yesterday did not make cooling parameters; as these items were cooled in large; deep containers that do not allow adequate air flow to the product for rapid cooling. Corrected During Inspection - PIC voluntarily discarded these items at the time of inspection. Facility has ice wands for cooling that can be utilized along with other methods that will allow for quicker cooling.
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.
notedCode 6-501.111 Controlling Pests (C) Roach activity observed throughout kitchen and prep areas. The premises shall be free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Roach activity observed throughout kitchen and prep areas. The premises shall be free of insects; rodents and other pests. Pest control performed treatment today.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Ceilings have dust build up surrounding air returns. Food debris build up observed underneath equipment. The premises shall be maintained and clean.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of inspection there wasn't a certified food protection manager. The person in charge shall be a certified food protection manager.
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.
5-205.11; Priority Foundation; Upon arrival for the inspection; the back prep area handwashing sink was unable to be accessed due to a pitcher being stored in the basin. The handwashing sink in the dish area had equipment stored in the basin as well as a dish cart in front of the sink. Handwashing sinks shall be maintained so that they are accessible at all times for employee use. Corrected During Inspection - Equipment was removed and handwashing sinks were made accessible/; 6-301.11; Priority Foundation; Soap was unavailable at the only handwashing sink that was accessible upon arrival for the inspection. Handwashing sinks shall be provided with a supply of cleaning liquid. Corrected During Inspection - Advied PIC replaced soap at time of inspection.
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.
4-602.11; Core; Ice machine has black and pink build up inside. Equipment shall be cleaned at a frequency necessary to preclude accumulation.; 4-601.11 (A); Priority Foundation; Food storage containers observed with stickers still in tact; sticker residue; and food debris build up. Plates and bowls at prep line that were ready for use observed with food debris build up. Cheesecake metal molds observed with food debris build up. Equipment food contact surface shall be clean to sight and tough. Corrected During Inspection - PIC removed these items for further cleaning prior to use.
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.
3-501.18; Priority; Temperature control for safety; ready to eat foods have been in the walk in cooler more than 24 hours since being opened or prepared and do not bear dates; such as cooked chicken wings and marinara. Ham roll ups in reach in cooler in back prep area do not bear a date. Rice balls in reach in cooler at prep line have a prep date of 3/11; but have not yet been discarded as they have exceeded the 7 day shelf life. Temperature control for safety; ready to eat foods shall be dated to indicate when the food was prepared or opened in order to track the 7 day shelf life. Corrected During Inspection - PIC immediately dated items that were missing labels and discarded the item that exceeded 7 day shelf life.
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; Two chemical spray bottles were observed without proper labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC emptied the bottles at time of inspection.; 7-201.11; Priority; Several chemical spray bottles were located above food prep areas; next to food on storage shelving; and on top of food prep tables. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; etc. Corrected During Inspection - Chemicals were relocated to appropriate storage area.
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; Sugar and salt were observed without lids in storage area. Food shall be protected from miscellaneous sources of contamination. Corrected During Inspection - Lids were placed on top of bulk containers at time of inspection.; 3-305.11; Core; Box of ground beef was observed directly on floor in walk in cooler. Box of chicken observed on floor below prep table in back prep area. Food shall be stored in a clean; dry location where it is not exposed to splash; dust or other contamination. Corrected During Inspection - PIC placed these items in appropriate storage location at time of inspection
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); Core; Spatulas were being stored on the splash guard of the handwashing sink at the cook line upon arrival for inspection. Equipment shall be stored in a clean; dry location where they are not exposed to splash. Corrected During Inspection - Utensils were moved immediately upon discovery.
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.
4-602.11; Core; Ice machine has black and pink build up inside. Equipment shall be cleaned at a frequency necessary to preclude accumulation.; 4-601.11 (A); Priority Foundation; Food storage containers observed with stickers still in tact; sticker residue; and food debris build up. Equipment food contact surface shall be clean to sight and tough. Corrected During Inspection - PIC removed these items for further cleaning prior to use.
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.
3-501.18; Priority; Several temperature control for safety; ready to eat foods have been in the walk in cooler more than 24 hours since being opened or prepared and do not bear dates. Temperature control for safety; ready to eat foods shall be dated to indicate when the food was prepared or opened in order to track the 7 day shelf life. Corrected During Inspection - PIC immediately dated items that were missing labels.
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.
5-205.15; Core; Back handwashing sink is leaking underneath when in use. Pipe next to grill is leaking onto floor. Plumbing shall be maintained in good repair.
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.
6-501.12; Core; Ceilings have dust build up around air return vents. Shelving observed with food debris build up. Floors underneath equipment have debris build up. Phsyical facilities shall be maintained clean. No points taken as progress is being made with cleaning.
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.