Scu Benson Hall - Chef's Table & Mexican Station

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed drainpipe from the upright steamer does not lead into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed several drain flies in the food preparation area, especially nearby the warewashing station and janitorial sink. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, fruit and drain flies, weevils, ants, and gnats.

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.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Measured the ambient temperature of the 2-door upright cooler at 50F. [CA] Refrigeration units shall maintain foods at 41F or below or 135F or above. Discontinue storage of Potentially Hazardous Foods until unit is repaired.

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

Proper hot and cold holding temperatures

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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Measured the final rinse temperature at the high temperature dishwasher at 150F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

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.