notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Raw chicken was being stored outside of temperature control and was up to 47F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the reach in cooler to be cooled down before a 4 hour period elapsed.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Portioning cups were found being stored inside of a container with debris inside. Equipment and utensils shall be stored in a clean; dry environment where they are not exposed to potential contamination.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Repeat; Single service food containers were stored with food contact side up and unprotected...Single service containers shall be protected from contamination...Cover or invert disposable containers on clean surfaces.
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.
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; Low boy freezer has soil building in the interior and should be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P); PIC could not locate or recite top foodborne illnesses; their symptoms; and when employees shall be excluded or restricted from working after experiencing these symptoms. This information is required to be accessible for employees per 2017 food code. CDI- Employee health policy was given during the inspection. This was a brand new general manager and administration that was not in place last inspection. Deductions will be taken if this item is repeated again.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cooked corn was being stored too highly above its full line in a prep top cooler and was above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk in cooler to be cooled down before a 4 hour period elapsed.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were stored in quat sanitizer less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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.
5-501.113(B); Outdoor waste receptacle lid was open during the inspection. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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.
2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P); PIC could not locate or recite top foodborne illnesses; their symptoms; and when employees shall be excluded or restricted from working after experiencing these symptoms. This information is required to be accessible for employees per 2017 food code. CDI- Employee health policy was emailed during the inspection.
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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Utensil handle was touching corn in a prep cooler. If utensils are stored inside of food containers; their handles shall be above the food in order to prevent potential contamination.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Repeat; Several containers were stored with food contact side up and unprotected...Single service disposable food/beverage containers/cups shall be protected from contamination...Cover or invert disposable containers on clean surfaces.
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); Plastic shelving covers are shattered in the low boy freezer. Equipment shall be maintained in a state of 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
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.
5-202.12; Core - Hot water at men and women bathroom sinks was 91-92F after running water several minutes...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at handsinks.; 6-301.12; Priority Foundation - No paper towels were at back kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Blanched fries were in tub and on speed rack by cooking line had time tag on them; but no written procedures were available for using time as a public health control (TPHC) to maintain these foods properly...Written procedures for using time as a public health control (TPHC) for TCS* foods shall be prepared in advance before using time control...CDI by providing written procedure before end of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - About 5 green and red buckets with wiping cloth sanitizer were not labeled "sanitizer"...Working containers used for storing cleaners and sanitizers shall be labeled with common name of material inside...CDI by labeling buckets of sanitizer.
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.
3-302.12; Core - Some containers/bottles of sauces and spices were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
2-303.11; Core - A few food workers were wearing rings on their hands that were not plain rings...Except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry on their arms and hands...Instruct workers to remove all jewelry from hands and arms except for a plain ring.; 2-402.11; Core - One food worker had uncovered facial hair...Food employees shall wear hair restraints such as hats; hair coverings or nets; and beard restraints (where applicable) that effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct worker to cover facial hair as required.
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.
3-304.14; Core - One bucket of sanitizer was stored directly on floor; and sanitizer solution in a few buckets was very soiled/cloudy...Moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses; and wiping cloth sanitizer containers shall be stored off the floor...Store sanitizer buckets above floor; and change sanitizer solution when it becomes soiled.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Clam shell disposable food container was stored with food contact side up and unprotected...Single service disposable food/beverage containers/cups shall be protected from contamination...Cover or invert disposable containers on clean surfaces.
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; Core - Some interior racks of refrigerators/freezers were peeling/rusty...Food service equipment shall be kept in good repair...Replace damaged racks with similar approved 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.
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 - Observed soiled interiors of freezers/refrigerators (including wire racks); door gaskets; refrigerator vent openings and condenser coils underneath; wire and solid metal shelves (including undersides); speed racks; table drawer; sides/edges of walk-in cooler door. Old stickers and sticky residues were on kitchen shelving and racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove all old stickers/residues from surfaces.
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 - Both trash and recycling dumpsters had drains with no plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plugs.; 5-501.115; Core - Some trash was on ground by dumpsters...Trash/recycling receptacle enclosures shall be maintained clean...Remove trash from ground and properly dispose of it.
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.
6-501.11; Core - Walk-in freezer had large accumulation of ice inside ceiling vent area (leaking condensation) and on racks and floor below. Walk-in cooler interior and exterior metal baseboards were bent and rusty. Some small holes were in walls...Physical facilities shall be kept in good repair...Repair freezer condensation leaks; and replace damaged baseboards.; 6-501.12; Core - Floor corners; baseboards; vent hood filters; ceiling tiles; ceiling vent grates and light shields were soiled and/or dusty. Ice was accumulated on walk-in freezer ceiling and floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Remove accumulated ice from ceiling and floor in freezer.; 6-501.16; Core - A few soiled mops in mop sink/can wash had mop heads up and handles down...After use; mops shall be positioned to prevent soiling of walls; equipment and supplies...Hang up wet up with handles up and mop heads down; dripping into mop sink basin below.
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.