Fabulous Restaurant & Catering

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed sides and bottoms of coolers soiled with food debris, storage containers with food debris and dust. Ensure non-food contact surfaces are kept 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.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed walls throughout the kitchen in need of 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.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed paper towel dispenser at handwash sink to not be functioning properly. Repair/replace dispenser.

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

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

Observed chicken and fish, thawing in separate sink stalls, but in standing water. Discussed with operator. If thawing in this manner, the water needs to be running at all times.

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

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed handwash signage missing from handwash sink in back of kitchen. Provide handwash sign reminding employees to wash hands.

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.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed operator is using bleach for sanitizing but only had quat test strips on site. Ensure you have the proper test strip for each type of sanitizer you use.

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

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Operator was using a bleach that was not specifically indicated for use on food contact surfaces. Discussed with operator. Ensure all sanitizer used is approved for food contact surfaces.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

Inspector’s notes

Per discussion with operator, there was no formal process in place for the clean up of vomit or diarrhea. Inspector is sending instructions with report. Keep these instructions and required materials on site.

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

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed burners on stovetop soiled with grease and food debris. Clean and maintain 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.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed grease and food debris on walls and floors underneath equipment. Clean and maintain 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.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed soap dispenser and towel dispenser not in working order. Discussed with operator. They have requested repairs on these two items already.

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

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

Observed tilapia and chicken thawing in prep sink not under running water. Discussed with operator. If thawing TCS foods in prep sink at room temperature, it must be under running water.

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

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed handwash signage missing from handwash sink in back storage area.

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.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed uncovered flour in storage mode. Cover foods when not in active use.

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.

Official wording

Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

Inspector’s notes

Observed raw shell eggs stored above lettuce heads. Discussed with operator. Eggs moved during inspection.

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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed several items in 2 door reach in cooler holding above 41 degrees. Discussed with operator. She is in the process of getting someone to come out and repair this unit. Unit is used to hold "working portions" of foods they are cooking and is restocked throughout the day. Instructed not to store TCS food in this unit overnight, and any "working portions" held in this unit throughout the day must be used or discarded within 4 hours.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Kool-It 2 door reach in cooler not holding foods at or below 41 degrees F. Repair/replace unit.

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

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

Spray arm hangs below spill rim at 3 comp sink. Have spray arm repaired/replaced so that it no longer hangs below the spill rim.

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

Keep all intake and exhaust air ducts and filters 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.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them 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.

Official wording

Keep the physical facilities in good 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.

Official wording

Keep non-food contact equipment surfaces 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.

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed burners on stove top soiled with grease and food debris. Clean at a frequency to prevent accumulation.

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

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s notes

Operator did not have a thin tipped food thermometer. Obtain thin tipped food thermometer.

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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed several foods within 2 door reach in holding above 41 degrees F (cubed beef at 49, sauce at 48). Discussed with operator. Operator will turn unit down and monitor temperatures and move to a working unit if needed.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed 2 door reach in cooler unable to hold foods at or below 41 degrees F, even though the thermometer indicated it was below temperature. Discussed with operator. Have this unit serviced to ensure it is capable of cold holding TCS foods.

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

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

Observed spray arm and 3 comp sink hanging below the spill rim. Remount/tighten spray arm so that it does not hang below the spill rim.

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

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed hood baffles soiled with grease. Clean and maintain 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.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed grease and food debris on wall and food debris on the floor and underneath equipment. Clean and maintain 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.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed missing and cracked tiles and/or linoleum throughout kitchen. Replace broken/cracked/missing tiles.

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.