4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Pink residue inside ice machine guard. Equipment such as ice machines and beverage nozzles shall be frequently cleaned. Please have ice machine thoroughly cleaned.
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): Cleaning needed on flooring behind grill equipment.
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.
6-301.12 Provide paper towels or approved alternative for hand drying at each hand-sink. (Pf): One hand towel dispenser with dead batteries near pizza prep area. CDI: Batteries replaced.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Jerk chicken thighs inside hot-hold cabinet awaiting transfer to serving line were holding between 128F-131F. CDI: Chicken taken and reheated to 165F and then put on serving line for consumption.
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 Good Repair and Proper Adjustment - Equipment (C): Caulking is peeling away from hood ventilation system. Please have caulking redone.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cleaning needed inside single-door reach-in freezer where ice is accumulating; minor residue build-up in single-door reach-in cooler in back of kitchen. Non-food contact surfaces shall be frequently cleaned.
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 6-301.12 Provide paper towels or approved alternative for hand drying at each hand-sink. (Pf): One hand towel dispenser with dead batteriesHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Provide paper towels or approved alternative for hand drying at each hand-sink. (Pf): One hand towel dispenser with dead batteries; and one dispenser where towels were off their tack and inaccessible. CDI: Towels provided at each sink during 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.
notedCode 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; Cleaning needed inside single-door reach-in freezer; minor residue build-up on wire shelving racks inside kitchen area near ice machine. Non-food contact surfaces shall be frequently cleaned.
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 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Brick wallpaper is peeling away from tile backing in high-temperature grill area. Please ensure that this wallpaper is not a fire risk and that walls are in good repair.
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.
3-302.15 Wash fruits and vegetables prior to use. (C): Stickers left on cut avocados inside grill flip-top coolers. Stickers and other contaminates shall be removed during the washing process and prior to being cut for service.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Minor pink residue inside ice machine guard. Equipment such as ice machines and beverage nozzles shall be frequently cleaned. Please have ice machine thoroughly cleaned.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P): Raw bacon stored over pre-cooked sausage and sliced bread inside walk-in cooler; raw shell eggs stored over ready-to-eat rice scramble inside reach-in cooler. Raw animal foods shall stored based on final cook temperature with ready-to-eat foods above raw animal foods. CDI: Foods rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 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; Cleaning needed inside steam wells on serving line; residue build-up on wire shelving racks inside back kitchen area. Non-food contact surfaces shall be frequently cleaned.
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.
5-205.11; Priority Foundation; Only handwashing sink in dish washing room is unavailable. Staff say due to bathroom maintenance that the hand sink water is not clean. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Work order has been placed; staff is washing their hands at the next available hand sink for the time being in kitchen area. Please make sure staff know to refrain from touching any doors or walls on the way back to the dish area after washing hands.
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.
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; Cleaning needed inside steam wells on serving line; significant ice build-up inside grill reach-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust. Please have above listed items cleaned.
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.
3-101.11; Priority; White growth observed on deli meat stored in reach-in fridge. Food shall be safe and unadulterated. CDI: Food discarded.
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.
6-301.11; Priority Foundation; No Soap is available at one handwashing sink and no towels are available at the handwashing sink in the dish room. One handwashing sink is slow to drain; clear the drain. Maintain a supply of soap and paper towels at each handwashing sink. Request was made to restock the sinks.
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.
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; Shell Eggs 57F stored in the top of the grill-side refrigerator. . PepperJack Cheese slices 46F to the right of the eggs. Maintain eggs and cheese at 41F and colder; or store labeled according to the rule time as a public health control that requires disposal of all remaining eggs at 4 hours. . Consider using a cover to keep quantity and level down. Discussed options today
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Salad Bar has unclean build-up along the seam; crevice above store pans of food. Use brush and remove material accumulating.
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.