Almaaun

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

There was no thermometer device to ensure that the high temperature dish machine's rinse cycle was reaching 160F. Discussed with Kitchen Supervisor that they need to obtain a method to test the high temperature dish machine to make sure the rinse cycle reaches the minimum sanitizing rinse temperature of 160F. Provide and maintain a device on site to monitor the temperature of the dish machine.

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

Use effective cooling methods to cool TCS 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.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed missing ceiling tile in front of the Walk In Cooler. Informed Kitchen Supervisor of violation. Replace tile and maintain.

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.

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed 4 inch pans of spaghetti sauce and pasta on flat sheet pans cooling in the Walk In Cooler with little space between speed rack and being covered with cling film while cooling. Discussed with Chef that foods that are cooling must be uncovered and spaced out to rapidly cool. Chef removed coverings in order to cool faster. Retrain prep staff to cool foods using rapid cooling methods.

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

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Facility did not have method of tracking and recording employee illnesses. Discussed with Person In Charge that they need to be recording employee illness occurrences to ensure they are excluding them for the correct amount of time. Provided employee illness log in email with report. Track and record employee illness occurrences when they are reported. Maintain log on site at all times.

In plain English

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

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Pre-packaged meals were observed being cooled in the Walk In Cooler stacked on top of each other on one of the shelves. This method does not allow for rapid cooling due to containers being so close to each other and not allowing enough air space for cold air to get in between the containers. Discussed with Person In Charge that better methods would be to keep containers in a single layer, and use a speed rack to separate out the containers for faster cooling. Person In Charge instructed a staff member to rearrange containers into flat layers on a speed rack. Change current method and employ practices for faster and safe cooling.

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.