Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Observed no irreversible thermometer for high tem dish machine.Provide
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.
No drain plugs for 2 bay sink.Provide. Noted sanitizer dispenser broken.Repair
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Rinse gauge not working on the high temp dish machine.Repair
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Observed no irreversible thermometer for high tem dish machine.Provide
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Noted no cleaning agent/soap for the 2 bay sink to effectively wash soiled dishes Provide
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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Observed staff rinsing soiled dishes with spray head and not washing and sanitizing. Discontinue and retrain staff
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.
Noted no hot water at the hand sink or at the 2 bay sink.Repair/Provide Recorded 57F with the thermometer
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.
No drain plugs for 2 bay sink.Provide. Noted sanitizer dispenser broken.Repair
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted rotted fruit and soiled floor under the shelves in the dry storage. Clean with frequency Clean in and around the refrigerators in the dry storage area.
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.
No hot water to effectively wash hands and soiled dishes.This location will need to voluntarily close and cannot open until there is a reinspection from health Division and provide a plumber's report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No PIC on site to display active managerial control and correct risk factor violations. As stated by the staff hot water is not working for a week and no plumber on site or plan to correct the issue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Rinse gauge not working on the high temp dish machine.Repair
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Observed no irreversible thermometer for high tem dish machine.Provide
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Noted no cleaning agent/soap for the 2 bay sink to effectively wash soiled dishes Provide
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.
criticalCode 590.004/4-702.11-PCleaning and sanitizing
Official wording
Before Use After Cleaning (P)
Inspector’s notes
Observed staff rinsing soiled dishes with spray head and not washing and sanitizing. Discontinue and retrain staff
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.
Noted no hot water at the hand sink or at the 2 bay sink.Repair/Provide Recorded 57F with the thermometer
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.
No drain plugs for 2 bay sink.Provide. Noted sanitizer dispenser broken.Repair
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted rotted fruit and soiled floor under the shelves in the dry storage. Clean with frequency Clean in and around the refrigerators in the dry storage area.
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.
No hot water to effectively wash hands and soiled dishes.This location will need to voluntarily close and cannot open until there is a reinspection from health Division and provide a plumber's report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.