Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO DISH PUCK OR T-STRIP/STICK AVAILABLE AT TIME OF INSPECTION. HAVE AN ITEM TO VERIFY THE SURFACE TEMPERATURE OF DISHWARE RAN THROUGH THE DISH MACHINE IN THE BASEMENT.
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.
Remove all unsafe and adulterated foods from the premises.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
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.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
FACILITY WAS OBSERVED ROP COOKED TCS FOODS. NO HACCP PLAN WAS IN PLACE FOR THIS PROCESS. PLEASE DEVELOP AND SUBMIT A HACCP PLAN FOR APPROVAL.
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.
Remove all unsafe and adulterated foods from the premises.
Inspector’s notes
LIQUID FROM CONDENSATE LINE IN BASEMENT WALK-IN COOLER UNIT OBSERVED DRIPPING DIRECTLY ONTO APPLES AND SPLATTER COMING IN CONTACT WITH UNCOVERED CONTAINERS OF CHICKEN STOCK. DISCARD FOOD ITEMS CONFIRMED TO BE CONTAMINATED. RECOMMEND REMOVING FOOD STORAGE FROM THESE AREAS.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO TEMPERATURE MEASURING DEVICE PRESENT FOR VERIFYING SURFACE TEMPERATURE OF DISHES IN DISH MACHINE. PROVIDE THERMOMETER OR STICKERS TO VERIFY TEMPERATURE IN 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.
The business must follow its approved HACCP plan which does not require a variance.
Inspector’s notes
HACCP PLAN LOGS NOT BEING MAINTAINED FOR ROP/ SOUS VIDE HACCP PLAN FOR SALE IN RESTAURANT LICENSE. SEVERAL VERIFICATION LOGS NOT BEING FULLY COMPLETED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.