notedCode 7-201.11 Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. (P): Container of disinfectant wipes stored on shelving over flip-top cooler and a full bucket of sanitizer stored on shelving over single-use utensils. CDI: Safe storage guidance provided. Items removed to safe location.
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 4-601.11: Keep non-food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11: Keep non-food contact surfaces of equipment clean to avoid build up of dust; food residue or debris (C): Cleaning needed on interior and exterior surfaces of equipment throughout facility.
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)(2) Maintain TCS foods in cold holding at 41F or less. (P): Raw chicken wings stored on ice beside grill station were 54F. I’ve had all melted at the bottom of the bin. CDI: Remaining chicken wings were discarded and ice resupplied for new batch.
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 4-601.11: Keep non-food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11: Keep non-food contact surfaces of equipment clean to avoid build up of dust; food residue or debris (C): Heavy food debris observed collecting in the bottom of tall single-door freezer. Please have equipment 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): Wall and floors in kitchen in need of a thorough cleaning. Black build-up observed on walls of mop sink area. Food debris observed on floors under equipment. Please have facility 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): Wall and floors in kitchen in need of a thorough cleaning. Please have facility 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 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Observed a large amount of ice and food debris that had been dumped inside handwashing sink basin. CDI: Staff cleaned sink basinHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Observed a large amount of ice and food debris that had been dumped inside handwashing sink basin. CDI: Staff cleaned sink basin; and EC Wall reminded staff not to use a handwashing sink as a dump 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.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination (C): Build-up observed in ice machine crevices. Please have ice machine detail 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 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests (C): Few flies observed in kitchen area. Please have pests removed.
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 4-601.11: Keep non-food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11: Keep non-food contact surfaces of equipment clean to avoid build up of dust; food residue or debris (C): Debris residue observed on exterior and interior surfaces of reach-in equipment. Please have equipment 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.
4-602.13; Core; The outsides of all the trashcans in the kitchen needs cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.
5-103.11; Priority Foundation; At the start of the inspection there were hot water temperature issues. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf CDI- Temperature issues resolved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.12; Core Men restroom door and wall under the hand dryer needs cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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.