notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority foundation); The can opener and white panel on the ice machine were heavily soiled with residues. Maintain food contact surfaces of equipment clean to sight and touch. CDI-Cleaning was begun on items.
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 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; Core; The ceiling over the mop sink is peeling. The wall around the mop sink is not smooth or easily cleanable. The floor is cracked near the floor drains; especially under the 3-compartment sink. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repair floors; walls; and ceiling. 6-501.12 Cleaning; Frequency and Restrictions (Core); The fan covers on the condenser in the walk in cooler are dusty. The floors need cleaning. Maintain physical facilities clean. PIC stated walk in cooler cleaning is scheduled.
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (Priority); There was no measurable quaternary solution in the sanitizer bucket. Quaternary sanitizer solutions must measure 200-400ppm. CDI-When solution was remade; the tablet did not dissolve; and the package was found to be expired. Chlorine solution was made to 100ppm; as facility has chlorine and test strips available; and will use this for sanitizer until new quaternary tablets arrive. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); The can opener has black residue on it. A knife stored as clean had food residue on it. Food contact surfaces of equipment must be cleaned and sanitized. CDI-Employees were shown how to take can opener apart with a screwdriver for cleaning. Knife and can opener were cleaned and sanitized.
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 (Core); The floor in the back and corners of kitchen; and under the grill; are soiled. There is black residue; and food debris. Maintain floors clean. CDI-Floors were 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; Core; There is a small hole around the pipe at the 3-compartment sink. The floor in the walk in cooler and in a few areas around the kitchen are cracked and damaged. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable; and be maintained in good repair. Floors shall be non-absorbent in areas subject to moisture. PIC stated repairs are planned. 6-501.12 Cleaning; Frequency and Restrictions (Core); The floor in hard to reach areas; such as the far corner of the grill line; and the back corner of the kitchen; have a greasy build up. Floors must be maintained clean. Clean the floors.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Tomatoes cut today were stored in a container with a tight lid; and were stacked under other foods. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Lid was removed from container; and tomatoes cooled 3 degrees in 20 minutes. Remind employees to leave lids or wrappings off cooling foods; and not to stack cooling foods. Cooling methods sheet in Spanish provided to PIC. .
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has a step stool has a slicer closing in on the right side. Maintain clear access to the only handwashing sink available to employees. I must turn sideways to access the handwashing sink. Assure each employee can access the handwashing sink and is using it frequently. Ice machine and slicer are too much to store this area. Discussed again today.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Interior of the walk in cooler needs cleaning. Fans are very dusty. Pipes in the back interior of the walk in cooler are blackContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Interior of the walk in cooler needs cleaning. Fans are very dusty. Pipes in the back interior of the walk in cooler are black; soiled. Clean all walls; shelves; etc. Maintain food storage areas clean. . . . Prep Area to the left of the mop sink/can wash is not constructed properly with dirty black spongy wrapped pipes; greasy lines; damaged electrical cord with electrical tape; yellow striped bag holding bags hanging above the prep table; etc. Increased construction standards are needed in this prep area to provide a clean and cleanable area.
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.
notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3 compartment ware washing sink has build up in the sanitizing compartment. Use detergent to clean the sink every day.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C) Shelves and equipment need additional cleaning.
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; Floor tiles are cracked. There is a lot of greasy spill on the floor outside the walk in cooler. Maintain physical facilities in clean and cleanable condition.
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 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has a step stool in front to the leftHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has a step stool in front to the left; and a slicer closing in on the right side. Maintain clear access to the only handwashing sink available to employees. Step stool was removed from the kitchen.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Entire interior of the walk in cooler needs cleaning. Clean all wallsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Entire interior of the walk in cooler needs cleaning. Clean all walls; etc. Maintain food storage areas clean. discussed today
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.
notedCode 4-903.11 (A) Raw Chicken Liquid was poured into the ware washing sink (no food preparation sink present) on the right side where clean wares are stored. Clear the sink if possible before using for food. Use the left side of the sink to dump raw chicken liquid to protect clean waresEquipment and utensils
4-903.11 (A) Raw Chicken Liquid was poured into the ware washing sink (no food preparation sink present) on the right side where clean wares are stored. Clear the sink if possible before using for food. Use the left side of the sink to dump raw chicken liquid to protect clean wares; utensils; pans; etc from splash. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; or other 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.
4-101.19/4-202.16 Black spongy condensation wrap at the far end of the walk in cooler is not clean with microbial growth. Remove black wrap and replace it to be 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.
2-103.11 (A) - (P); Priority Foundation; Person in charge duties requires using a thermometer to verify pork is cooling within 6 hours to 41 degrees F. Effective cooling methods are needed. PIC duties requires using a thermometer to verify final cook temperature of chicken and hamburgers; thermometers are not functioning.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Pork cooked yesterday; portioned in plastic bags; stored inside the walk in cooler in a stacked plastic pan; has not cooled to 41F. Rapid Cooling Methods are needed. Pork should go into the freezer for rapid cooling; or be spread out in single layers inside the walk in cooler. Designate a location inside the walk in cooler (such as the top shelf) for food that is cooling. discussed cooling methods today and additional stickers; signs provided for reference.
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.
4-302.12; Priority Foundation; Thermometers to check chicken wing final cook temperature are not functioning. Thermometers are needed to verify safe final cook temperature and effective cooling of pork. Manager located a thermometer upstairs that will be used for food temperatures.
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; Floor tiles are cracked. Maintain physical facilities in clean and cleanable condition.
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; Priority Foundation; The PIC food protection manager certification has expired. The PIC shall have passed an exam as part of an ANSI-accredited food protection manager course. CDI-A list of approved courses was sent to owner's email address. PIC stated they are looking into Spanish language courses.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.14; Core; There were a few fly strips hanging over food prep areas. Food shall be protected from contamination while being prepared. CDI-Fly strips were moved away from food prep areas.
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.
4-501.11; Core; The gaskets on the walk in cooler and reach in freezer were torn. Equipment shall be in good repair. Please replace or repair the gaskets.
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.