4-501.11 Good Repair and Proper Adjustment - Equipment (C) Torn refrigeration gaskets and rusting shelves refrigeration and dry storage metal shelves. Equipment shall be maintained in good repair. PIC advised.***REPEAT VIOLATION***
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 4-501.116 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) Chemical sanitizing solution did register when tested. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Food employee remade and tested the chemical sanitizing solution to the required concentration.***CORRECTED DURING INSPECTION (CDI)***
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 4-602.13 Nonfood Contact Surfaces (C) The interior and exterior surfaces of equipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The interior and exterior surfaces of equipment; especially refrigeration gaskets; are soiled. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.***REPEAT VIOLATION***
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors under all cook/prep equipment are soiled with food debris and refuse. Physical facilities shall be maintained clean. Clean this area more frequently. ***REPEAT VIOLATION***
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) White panel inside ice machine is soiled with pink build up. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC advised to increase cleaning frequency of all interior components of ice machine. PIC melted ice and cleaned white panel.***CORRECTED DURING INSPECTION (CDI)***
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Several stacks of clean pans were wet stacked. (B) Clean EQUIPMENT and UTENSILS shall be stored: (1) In a self-draining position that allows air drying. PIC moved pans to dish pit to be cleaned and air dried. ***CDI***
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 Good Repair and Proper Adjustment - Equipment (C) Torn refrigeration gaskets. Equipment shall be maintained in good repair. PIC advised.
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 4-602.13 Nonfood Contact Surfaces (C) The interior and exterior surfaces of equipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The interior and exterior surfaces of equipment; especially refrigeration gaskets; are soiled. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors under all cook/prep equipment are soiled with food debris and refuse. Physical facilities shall be maintained clean. Clean this area 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.
6-301.14; Core; Men's bathroom is missing a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- provided signage. No point taken
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; Some black residue was observed in the back of the ice bins and on the top of the metal lid to the ice bins. The insides of ice bins shall be cleaned at a frequency necessary to preclude the accumulation of soil or microbial residues. Bins were drained and cleaned during inspection. Increase cleaning frequency. No points taken today.
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; Cut tomato and ham in the makeline unit (see temp chart) were observed well above 41F. Waffle batter containing raw egg was also observed above 41F on the counter. TCS foods shall be maintained at 41F or below in refrigeration. CDI- items moved to walk-in cooler to cool down. PIC said they were less than 4 hours old. Ensure makeline temperatures of TCS foods are maintained at 41F or below by keeping the lid closed when not in use and putting batter back in the fridge when not being used. These items may also be kept on time instead of temperature control. Full points taken for repeat violation. Makeline unit observed cooling properly.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; The reach-in cooler to the left of the grill was observed dripping water from the vent. Water was observed pooling on the floor of this unit. Food shall be protected from contamination by storing the food in a clean; dry location and where it is not exposed to splash; dust; or other contamination. PIC stated that dripping occurs during periods when the cooler is opened frequently. PIC wiped the inside of the cooler dry. Monitor this drip and determine if the unit needs repair if dripping persists.
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.
3-304.12; Core; A metal scoop was observed with the handle laying inside a bin of hash browns. Keep food utensil handles out of the food and above the rim of the container when used on TCS foods. CDI- scoop removed. No point taken.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The reach-in cooler vent is dusty. Food debris and residue accumulation was observed on the counter under the hot holding unit. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Counter was cleaned during inspection. Increase cleaning frequency.
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.
6-501.12; Core; Floors under makeline equipment are soiled with food debris and refuse. Physical facilities shall be maintained clean. Clean this area 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.
3-302.11; Priority; Ready to eat sliced ham observed being stored directly below raw bacon and raw sausage. Ready to eat foods shall be stored separate from raw animal foods during storage; preparation; and holding. Corrected During Inspection - PIC immediately removed this item and stored in appropriate location with ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Plastic storage containers and lids; stored as clean above three compartment sink; have stickers and sticker residue build up on outsides of containers. Several containers; stored as clean; were also observed with food debris on outsides. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove these items and clean further 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.
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; Lettuce (51 F) and diced ham (45 F) inside make unit at cook line observed above 41 F. Waffle batter observed on counter top at 51 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector advised PIC to discard foods that were above 41 F and either use reach in coolers than are maintaining 41 F or less; ice baths; or 4 hour TPHC.
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.
4-501.11; Core; Temperature control for safety foods inside make unit were observed above 41 F at the time of the inspection. Equipment shall be maintained in good repair and proper adjustment. Corrected During Inspection - Discussed the importance of monitoring temperatures thorughout to ensure equipment continues to stay in good working order and to promptly be able to identify temperature issues.
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
4-302.13; Priority Foundation; Facility was unable to produce heat strips or a maximum registering thermometer in order to measure the utensil surface temperature of the hot water dish machine. For hot water dish machines an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surfaces temperature. Corrected During Inspection - PIC stated an order will be placed and heat strips were provided.
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.
2-301.14; Priority; Employee observed cracking shelled eggs and proceeded back to ready to eat foods without removing glove and washing hands in between changing tasks. Employees shall wash hands when switching between working with raw food and working with ready to eat foods as well as after engaging in other activities that contamination the hands. Corrected During Inspection - Inspector discussed this with PIC who relayed the message to employee to ensure handwashing takes place between changing tasks.
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.
5-205.11; Priority Foundation; Large plastic container being stored in main handwashing sink basin at cook line; which occurred on multiple occasions during inspection. Handwashing sinks shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Corrected During Inspection - Discussed violation with PIC to ensure all employee are aware that these containers must be filled at prep sink or three compartment sink.
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.
4-601.11 (A); Priority Foundation; Plastic storage containers; stored as clean above three compartment sink; have stickers and sticker residue build up on outsides of containers. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove these items and clean further 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.
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; Make unit at prep line observed maintaining temperature between 51-57 F at the time of the inspection; which contained diced ham; sliced ham; lettuce; and tomatoes. Walk in cooler temperatures observed at 45 F; which contained steak; ham; cheese; milk; etc. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC was able to open freezer door to lower ambient temperature of walk in cooler. PIC also immediately contacted maintenance to report to store for repairs for both walk in cooler and make unit; which will report out within the hour. Inspector observed the ambient temperature of the walk in cooler at 45 F prior to opening the freezer door. Inspector advised PIC to discard products in make unit and supply ice to new products in order to achieve 41 F or less until repairs can be made to this unit and also suggested utilizing Time as a Public Health Control in the meantime as well; if needed. PIC lowered the temperature of both the make unit at walk in cooler at time of inspection. Walk in cooler was set right at 40 F; which was lowered to mid-high 30s at 11:55am. Ham; steak and other items observed at 42 F and continuing to lower. Make unit items were discarded at restocked with product at 41 F. PIC will supply ice to items until repairs can be made and temperature of this unit decreases. PIC will send updates and pictures to inspector as temperatures decrease and once maintenance has reported to facility to assess the units. **By a little after 12:00pm; maintenance reported out to facility prior to inspectors departure to assess both units. Make unit temperature was lowered and being monitored. Walk in cooler products were observed at 41 F at end of inspection; while ambient temperature was observed at 39 F. Maintenance stated that walk in cooler was now set to proper temperature and is in working order. PIC will send updates on make unit and utilize ice until unit is completely repaired and maintaining 41 F or less.
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; Core; Saniziter towards end of line closer to back prep area observed at 0 ppm chlorine. Cloths in use for wiping counters and other equipment surfaces shall be held in chemical sanitizer at the appropriate concentration (50-200ppm chlorine).
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; Both the make unit and the walk in cooler were observed above 41 F at the time of the inspection. Equipment shall be maintained in good repair and proper adjustment. Corrected During Inspection - PIC contacted maintenance to repair these units at the time of the inspection. Discussed the importance of monitoring temperatures thorughout to ensure equipment continues to stay in good working order and to promptly be able to identify temperature issues. *Maintenance arrived prior to inspectors departure to assess units and add freon to make unit.
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.
6-501.12; Core; The flooring under the counter and behind the glass door reach-in is soiled and has refuse. Floors and walls behind dish area also has heavy debris build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employees jacket stored directly on drainboard of prep sink in back prep area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.; 6-403.11; Core; Employees food and drinks stored directly on drainboard of prep sink in back prep area. Employees shall eat and drink only in designated areas where food; equipment; linens; and other equipment are protected from contamination.
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.