Sap Center #R-1

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Tong handle stored in direct contact with the food[CA] Store handle in such a way that the handle does not come in direct contact with food to prevent 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.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Several wet/used wiping cloths stored on preparation surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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.

Official wording

Food separated and protected

Inspector’s notes

Lack of sneeze guard at self service buffet line. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. [COS]

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food separated and protected

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Time as a public health control; procedures & records

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

Lack of consumer advisory for undercooked/raw food of animal origin. [CA] [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

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.