Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed there to be no device to verify utensil surface temperature for the hot water dish machine. Provide temperature indicator stickers, maximum temperature monitoring thermometer, or another device to verify surface temperature.
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.
Observed marinaded lamb chops and washed chicken to be cooling in sealed plastic bags in the prep kitchen stand-up cooler. Bags were opened and items were moved to the walk-in freezer. Observed cooked pasta to be cooling in sealed plastic bags in the service kitchen stand-up cooler. Pasta was removed from bags and placed in shallow, uncovered containers. Containers were kept in the stand-up cooler. Make sure that cooked TCS foods are cooled using effective 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed there to be no device to verify utensil surface temperature for the hot water dish machine. Provide temperature indicator stickers, maximum temperature monitoring thermometer, or another device to verify surface temperature.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log available for review. An employee illness log will be included in this report. Print, maintain, and keep employee illness log available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed Person-in-Charge to accompany inspector throughout inspection and go to handle food without washing their hands. Person-in-Charge was instructed to wash their hands before returning to food handling activities. Make sure employees wash their hands as required by this code.
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.