J D Hoyt's

Official wording

Protect food from miscellaneous sources of contamination.

Inspector’s notes

Equipment thermometers were observed stored directly in the shredded cheese, raw chicken and cooked rice in the Drawer Coolers at the time of inspection. Storing equipment thermometers can contaminate the food when they are stored directly in the food. Chef removed the thermometers immediately from the foods and set them aside to clean them. Thermometers can be placed in a small separate pan in the drawer coolers to prevent contaminating the food. Discontinue storing food thermometers directly in food.

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

Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.

Inspector’s notes

Scoops without handles were observed stored in the bulk fish breading, sugar and flour bins at the time of inspection. Discussed with Chef that scoops should have a designated handle and the handles must be kept out of the food at all times. Chef removed the scoops from the containers. Store food scoops with a designated handle, with the handle out of the food at all times to prevent contaminating the food products.

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

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Wiping cloth sanitizer buckets were measured at 100PPM at the time of inspection. Sanitizer concentration's safe and effective range is 200-400PPM quat. Refresh the sanitizer buckets so that they within 200-400PPM. Monitor sanitizer buckets more frequently and maintain sanitize concentration within safe and effective range at all times.

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 an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Some foods are cooked in bulk and then part of those bulk foods are frozen to be used later. When evaluating the date marking system in the Walk In Cooler, it was found that there is no pull date provided on the containers of the foods that are frozen. Discussed with Chef that foods that are frozen are required to have the date the food was prepared recorded on the food before being frozen, then there must be another date recorded on the container to track when the food was placed into the refrigerator to thaw out and be used. This system must be used to ensure that foods are being used within 7 days of being prepared on site. Retrain staff to use a consistent, effective date marking system for foods that are prepped or cooked and then frozen to be used at a later date.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent 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

Raw ground beef patties were observed stored over open containers of cooked ribs in the Reach In Meat Cooler at the time of inspection. Discussed storage order of foods that are ready-to-eat versus raw animal proteins, and raw animal proteins that are required to be stored by cooking temperature, with poultry on the bottom (165F cooking temperature), Ground raw meats next (155F cooking temperature), and whole muscle cuts or pieces (145F cooking temperature) with ready-to-eat foods on top. Chef moved the ready-to-eat cooked ribs to the top shelf and rearranged a few items in the cooler to have them organized by cooking temperature. Ensure cooler is organized by cooking temperature of raw and ready to eat foods to prevent any possible cross contamination.

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

Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

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

Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

Inspector’s notes

Pressure gauge on dish machine did not move and was at 0PSI the entire cycle from wash to rinse. Replace or repair pressure gauge and ensure it is within range specified by machine manufacturer.

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

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s notes

High temperature dish machine was run several times, each sanitizing rinse cycle did not reach the required 160F sanitizing temperature in order to adequately sanitize dishes. Temperatures ranged from 122F to 125F for the first 5 cycles and did end up reaching 146F on the last cycle tested. Discussed with owner that it should not take more than a few cycles to get the dish machine up to adequate sanitizing rinse temperature and that dish machine may need to be adjusted to reach the required temperature of 160F. Owner called service provider during inspection and inspector set up a temporary sanitize sink with a solution of 300PPM quat sanitizer for staff to immerse dishes washed in the dishwasher to sanitize. Repair dish machine so that it adequately sanitizes dishes with a 160F sanitizing rinse cycle. Continue setting up sanitizer sink setup to sanitize until dish machine is repaired.

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

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 method to measure the sanitizer dish machine's high temperature rinse cycle at the time of inspection. Provide a maximum registering temperature device to ensure that dish machine reaches 160F on the sanitizing rinse cycle. Keep on site to monitor 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

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

Inspector’s notes

There was no employee illness log on site to track employee illness occurrences and ensure that they are not working for the minimum amount of time. Provided employee illness log with emailed report. Keep the employee illness log on site and fill out with each employee illness occurrence.

In plain English

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

Official wording

Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

Inspector’s notes

Pressure gauge on dish machine did not move and was at 0 PSI the entire cycle from wash to rinse. Replace or repair pressure gauge and ensure it is within range specified by machine manufacturer.

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

Steramine quat sanitizer used on site in sanitizer bucket was measured at 500PPM at the time of inspection. Discussed with Chef and staff that sanitizer label requires 200-400PPM as a safe and effective range. Staff diluted water immediately to 400PPM. Retrain staff to mix and measure sanitizer so that is within range according to sanitizer label before use at all times.

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.