Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Beans were still reheating in the upright warmer at 122 degrees F in the center. Before placing pans of food into the warmer, rapidly reheat them on the stovetop.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing reminder signage missing from the hand sink on the cook line. Post a reminder signage near the sink.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Paper towel dispenser near the cook line hand sink out of stock. Ensure that each hand sink has a supply of paper towels present.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Consumer broth still cooling from the night before observed at 46 degrees F. Instructed operator to discard product. Reviewed effective cooling methods. Ensure that all TCS foods are cooling within the above time and temperature parameters.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Consumer broth ineffectively cooling in deeply filled, covered containers overnight. Effective cooling methods were reviewed during the inspection and are being utilized for other foods such as beans, rice, and meats. Utilize this same 2 inch fill cooling method for liquids as well.
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.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Consume fat was slowly reheating ineffectively on the flat top. Third pan of beans were slowly reheating in the hot box. Both products were moved to the stovetop for rapid reheating during the inspection, Ensure that all TCS foods are reheated to 165 degrees F within 2 hours before moving to a hot holding.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Multiple examples of raw eggs storing above ready to eat foods within the lower reach-in cooler on the cook line. Product was reorganized during the inspection. Ensure that raw animal proteins are storing in a manner that prevents cross contamination.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Marinades using previously cooked ingredients that were storing in the walk-in cooler beyond 7 days. Either establish that these foods are non-TCS with microbiological testing, create and follow a regulatory approved HACCP plan for acidification or only hold these marinades for 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
Inspector’s notes
Multiple hand sinks missing a trash can nearby. Ensure that all hand sinks are fully stocked including a trash can to encourage frequent and effective handwashing.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No test kit available onsite to verify that the plate temperature inside the dish machine is reaching 160 degrees F. Obtain a min/max water proof thermometer or heat tape to test the plate temperature during a cycle.
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.