3-501.17; Priority foundation; Observed some prepared bags of hotdogs with discard dates of 4/27; upon discussion with PIC the date of preparation was 4/20 and therefore the date of prep was not counted as day 1. Refrigerated; ready-to-eat; TCS food prepared and held in a food establishment; or prepared and packaged by a food processing plant; and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Foods were not over 7 days old and discard dates were corrected.
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; The handle on the handwashing sink in the kitchen leaks when turning on the faucet. A plumbing system shall be maintained in good repair. Adjust sink to make sure leaking does not continue.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager was present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited. The person in charge shall be present during all hours of operation. Acquire more staff with food protection manager certification.
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.
3-302.11(A)(1); Priority; Observed open bag of prepped; raw beef stored over packages of opened; ready-to-eat; precooked foods in the freezer. Food shall be protected from cross-contamination by: separating raw animal food during storage; preparation; holding; and display from raw ready-to-eat food; such as fruits or vegetables; and cooked ready-to-eat foods. CDI - Bag of raw beef was moved to a lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 (E)(4); Core; Observed some residue buildup inside a few of the soda nozzles. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Clean soda nozzles to remove the buildup.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed water dripping from the condenser unit inside the double-door refrigerator; drip is accumulating on shelves and packages of food. 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; and at least 6 in above the floor. Repair unit to ensure drip does not contact food before the next 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.
6-501.11; Core; Observed cracks and peeling paint around the ceiling vent and wall vent in the front prep area. Physical facilities shall be maintained in good repair. Repair these areas before the next inspection.
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)(1); Priority; The chili in the crockpot was holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded food.
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.
3-501.16(A)(2); Priority; Observed several TCS foods in the second refrigerator; next to the prep table; holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Pasta sauce voluntarily discarded by PIC; other foods moved to freezer for rapid cooling; PIC stated that door had recently been open for extended periods of time during prep. Do not leave refrigerator door open for extended periods of time. Repeat.
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.
4-205.10; Core; A crockpot for household use only was being used as a hot-holding unit for the chili. Except for than toasters; mixers; microwaves; water heaters and hoods; food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove this crockpot from establishment before the next inspection.
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 drain plug for the cardboard dumpster was missing. Drains in dumpsters and waste containers shall have drain plugs in place. Replace drain plug before the next inspection.
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.
2-401.11; Core; At the beginning of inspection; Observed employee beverages on prep table. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed. Items removed.
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.
4-602.11; Core; Observed a buildup of residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Manager agreed to detail clean machine.
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; Observed pepper jack; mozzarella/cheddar mix; cream cheese; cut lettuce holding above 41F. TCS foods shall be held at 41F or below- items discarded. Manager turned unit down. Thermometer reads 41F at the end of 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.
6-501.11; Core; Observed cracks in ceiling above 3 comp sink. Physical facilities shall be maintained in good repair. ; 6-501.12; Core; Observed thick debris inside ceiling vent above mop sink. Physical facilities shall be maintained 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.
4-602.13; Core; Cleaning needed on interior of oven to remove the accumulated residue. Oven is used to bake raw chicken. Noonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to this piece of 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.
6-501.11; Core; Small corner of ceiling in dry storage area near office is stained and still shows evidence of a leak. According to PIC; leak has been repaired and all that is needed is to repaint. Physical facilities shall be maintained in good repair. PIC has equipment in establishment and just needs to designate a time to repaint.
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); Core; Ice scoop near front drink dispenser was stored in standing water; container had collected a layer of pink microbial growth. Cleaned equipment and utensils shall be stored in a clean; dry location. Increase the cleaning frequency of ice scoop and container. CDI- Container and scoop were sent to the warewashing area to be cleaned and sanitized during the inspection.
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
4-502.13; Core; Large aluminum disposable containers are being used to store portioned food in ziploc bags. When asked; PIC stated that these containers are re-used. Single-service and single-use articles may not be reused. Discontinue re-using these disposable containers or purchase multi-use containers that are designed for this purpose. PIC is in the process of obtaining multi-use containers.
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.
3-501.18; Priority; Container of diced tomatoes found stored in front prep cooler with a discard date of (10/23)- two days ago. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Diced tomatoes were voluntarily discarded during the inspection. ; DISCUSSION: Packages of turkey that were opened and sliced in establishment and placed in the freezer on the same day were observed thawing today in reach-in cooler and found only labeled with a discard date 7 days from thaw date. Chili that was opened; portioned; and frozen on the same day observed thawing in reach-in cooler labeled with a discard date 7 days from thaw date. When TCS food is prepped/cooked/opened in facility and then placed in freezer for use at a later date; it requires a date mark label containing prep date; freeze date; and thaw date to ensure food is not being held past 7 days.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Large aluminum disposable containers are being used to store portioned food in ziploc bags. When asked; PIC stated that these containers are re-used. Single-service and single-use articles may not be reused. Discontinue re-using these disposable containers or purchase multi-use containers that are designed for this purpose.
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.
6-501.11; Core; Small corner of ceiling in dry storage area near office is stained and shows evidence of a leak. Physical facilities shall be maintained in good repair. PIC stated that the leak is coming from a conference room upstairs and is in the process of being repaired. Follow-up with management to ensure leak is repaired and repaint ceiling once repairs are complete.
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.