4-601.11(C); Core; Gaskets on front reach-in coolers and drawer coolers soiled with black and pink residue buildup. One metal container holding cleaned spice shakers and squeeze bottles with minor food debris along bottom of pan. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently. Pan holding cleaned equipment taken to three compartment sink during inspection to be 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected; Core; Sysco delivery during inspection and back door propped open and several flies in back of facility. Back door shall remain closed and if left open consider adding air curtain device to prevent flying insects from entering facility. Door closed during inspection. No points deducted.
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 3-304.12 (F) Scoop sitting in container of water at 85F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Educated about either keeping scoops in the food items in the drawer coolers with the handles above the food productEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (F) Scoop sitting in container of water at 85F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Educated about either keeping scoops in the food items in the drawer coolers with the handles above the food product; or keeping the scoop in hot water at 135F or higher. Scoop and water taken to dish area during 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions; Core; Back area near three compartment sink and prep sink soiled with food residue and residue buildup. Physical facilities shall be kept clean. Clean these areas 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.
4-904.11(B) Plastic utensils stored with handles in both directions. Knives; forks; and spoons in shall be presented so that only the handles are touched by employees or customers.
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.
2-401.11; Core; Two employee drinks on upper shelf. Employees’ beverages shall be stored covered and below and away from food; food preparation surfaces; and clean food equipment/utensils. Keep on bottom shelf.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Sanitizer spray bottle not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
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.